i really like this recipe because when you have the money for real cream and fancier cheeses, it is so indulgent. but you can make it with cheaper ingredients and it's still an amazing comfort meal.
ingredients
- 2 cups broth (chicken, veggie, or mushroom)
- 1 cup heavy cream
- spoonful of butter (or olive oil) (i'm not being precise here because i'm not precise when i make it myself, i just go by vibes)
- 1 cup orzo
- 2 cups grated cheddar
- 1 cup grated parmesan
- at least 3 cloves garlic
- salt and pepper (to taste)
- lemon (optional)
instructions
- bring broth, butter/oil, and cream to a boil. keep a careful eye on it, since milk/cream tends to foam up and overflow right at the boiling point!
- add orzo and bring the heat down to around medium. ensure that the cream is not gonna boil over -- take it down more if you need to! also, don't cover it!
- cook for ~8-10 minutes. stir often. check often to see how liquid is doing; if too much has come off and the orzo isn't cooked yet, add more broth or some hot water.
- remove from heat once cooked and add cheese. if there is still a lot of liquid remaining in the pot, cover it for a few minutes -- the orzo can absorb a lot!
- season with salt and pepper to taste. if you like, squeeze some lemon juice on there (trust me, it's great).
notes
- this makes more than you think it will, and it is very filling.
- this scales up or down really easily -- just keep the broth:cheeses:orzo ratios the same.
- as this is a one-pot recipe that doesn't require any particular skills beyond watching the pot to make sure the milk doesn't bubble over, i hereby decree it a gold-star depression recipe.
- this reheats pretty well. i add a little bit of water to the bottom of the bowl before microwaving.
- for me it's a comfort food like this, with no spices beyond garlic, salt, and pepper. but i do also like it with onion powder, chili, and/or smoked paprika. (maybe skip the lemon in that case, though)
- this is a lot of cheese btw. you can use less cheese if you like. or more if you're just like "how can i fit as much cheese into me as possible," which, like, we've all been there and i salute you
substitutions
- alternatives for the orzo: any very small pasta (i like it with pastina). adjust cooking time accordingly.
- alternatives for the cheddar: what do you normally sub in for cheddar? for me it's gouda or havarti. i've done it with mozza and it's not as good, but it's still pretty good. i bet this would be really good with any smoked cheese, but i haven't done it yet. (i might skip the lemon here too.) honestly i'm not good for what cheese to substitute because, like, i will try any cheese and will enjoy what i make as long as it's cheesy.
- alternatives for the parmesan: asiago, granada padano, etc. the usual suspects.
- alternatives for the cream: i'll be honest, i make this all the time with regular milk, sour cream, evaporated milk... and it's never as good. you can do it! and the less creamy orzo is better than no orzo. but yeah, no, the cream just hits different. like i said in the intro, though, it's still a good and solid meal regardless.
- i don't like lemon!: ignore lemon!!!!!