This one-pot dish is the ultimate comfort food. Tender orzo covered in a creamy parmesan sauce with sweet and smoky roasted bell peppers makes for an out-of-this-world side dish that will be devoured quickly!
The weather is warming up quite quickly in southern Alabama and this is the time of year I become swamped with food preservation projects like Asian Plum Sauce, Peach Lemonade Concentrate, and The BEST Homemade BBQ Sauce. When I’m looking at multiple bushels of farm fresh produce, the last thing I want to do is stop what I’m doing to make a lavish meal. There are alternatives to ordering expensive, subpar take-out and that is making this quick and easy orzo dish!
This Roasted Red Pepper and Parmesan Orzo dish comes together in about 15 minutes and is a delicious accompaniment to just about any entrée. Or, if you really want to save on time, add in some grilled chicken or shrimp to make this an all-in-one dinner with minimal effort. This dish can also be made up to 2 days in advance, making it the perfect addition to any summer potluck!
For this Roasted Red Pepper and Parmesan Orzo recipe you will need:
Orzo
Also known as risoni, is a form of short-cut pasta shaped like a large grain of rice.
Chicken Stock
I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. If you don’t have your own, look for a high-quality organic version at the grocery store.
Garlic
Freshly minced garlic adds a ton of flavor and complexity.
Heavy Cream
For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. You can also add milk or omit it if you must, but the overall thickness and richness of the sauce may suffer.
Seasonings
Salt, pepper, onion powder, and basil are essential to balancing the sweetness by providing notes of savory.
Parmesan Cheese
Fresh parmesan cheese pairs perfectly with the heavy cream to enhance the tangy richness in the dish. I always recommend shredding the cheese yourself rather than purchasing pre-shredded.
Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together.
Italian Roasted Red Peppers
We absolutely love our home-canned peppers but a high-quality storebought version will do just fine.
Helpful Tips
Although orzo has a similar size and shape as rice, it's not gluten-free. Brands like Delallo and Jovial offer gluten-free options.
For this recipe, I used garden fresh basil that I dehydrated with my Excalibur Dehydrator. If you're using fresh basil, you’ll want to use 3 teaspoons for every teaspoon of dried.
Store leftovers in the refrigerator for up to 4 days.
Why you’ll love this Roasted Red Pepper and Parmesan Orzo
Deliciously creamy, this dish is comfort food at its finest!
This recipe is the perfect side dish paired with grilled steak or seared fish, or as an entrée with shredded chicken mixed in.
If you’re like me and need quick and easy meals that everyone will enjoy, this dish fits the bill!
Want more 30-minute Orzo dishes? Check out our favorites:
Let’s Get Started!
Serves: 4-6
Ingredients
1 ½ cups orzo
2 cups chicken stock
2/3 cup heavy cream
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon basil, dried
½ teaspoon salt
¼ teaspoon ground black pepper
¾ cup freshly grated Parmesan cheese
1 cup Italian Roasted Red Peppers, drained and chopped
1 Tablespoon parsley, dried
Directions
To a medium skillet add chicken stock, orzo, garlic, onion powder, basil, salt, and pepper, and bring to a boil over medium-high heat.
Reduce heat to low and simmer for approximately 4-6 minutes or until most of the liquid is absorbed, stirring constantly.
Stir in heavy cream, parmesan, and roasted red peppers. Simmer for an additional 2-3 minutes or until the sauce begins to thicken. Top with parsley.
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