This Parmesan orzo is our go-to side dish—simple, versatile, and beloved year-round. It pairs beautifully with chicken, fish, steak, beans or any favorite vegetarian main.
Also known as: The Side Dish For Everything.
You’ll love this Parmesan orzo. It’s a reliable, comforting side that complements nearly any meal and holds up through every season.
This was the most-made side dish in our house in 2021. We adore orzo, and cooked this way it’s quick and effortless compared with more involved orzo salads. It’s a perfect Monday-night side that comes together without fuss.
Serve it with roasted chicken, grilled steak, seared salmon, meatloaf, shrimp or a hearty vegetarian entrée. It’s classic, comforting, and always a crowd-pleaser.
I prefer fresh herbs when available, but dried herbs work well in winter. If you don’t have herbs on hand, the Parmesan alone still makes a delicious orzo—no one will miss the extras.
Cooked more like rice than pasta
Instead of boiling and draining, this orzo simmers in chicken or vegetable stock until the liquid is absorbed—like cooking rice. That technique infuses the pasta with flavor and keeps it tender and creamy.
I also like to toast the orzo briefly in butter before adding liquid, similar to toasting arborio for risotto. The toasting adds a subtle nutty depth—you might even spot a few golden bits in the photos.
Cheesy, slightly chewy, a little toasty—and delicious.
It takes about 25 minutes from start to finish, and leftovers reheat beautifully.
What to serve with this Parmesan orzo? Here are a few ideas that pair wonderfully:
Lemon brown butter salmon
Seared filet
Pork Milanese
Maple sheet pan smoked sausage
French onion meatballs
Chicken Romano meatballs
Sweet potato kale salad
The orzo stands up well alongside all of these mains—an inviting, cozy side that adds a comforting touch to the plate.
Parmesan Orzo
Parmesan Herb Orzo
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Ingredients
- 3 tablespoons unsalted butter
- 16 ounces orzo
- 32 ounces chicken or vegetable stock
- kosher salt and pepper
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh chopped herbs or 1 tablespoon mixed dried herbs (basil, parsley, rosemary, thyme, oregano)
Instructions
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Melt the butter in a saucepan over medium heat. Add the orzo and cook, stirring frequently, until the orzo begins to toast and turn lightly golden. Pour in the stock and season with a pinch of salt and pepper. Bring to a boil, then reduce heat to a simmer, cover and cook for 12 to 15 minutes, stirring once or twice to prevent sticking, until the liquid is absorbed.
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Remove from heat and stir in the Parmesan and the herbs. Adjust seasoning if needed and serve warm.
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Chewy, cheesy goodness.