Parmesan Truffle Orzo (Print Version)

Luxurious orzo features truffle oil and Parmesan for a creamy, comforting side with Italian flair.

# What You'll Need:

→ Pasta

01 - 1 ½ cups orzo pasta

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 1 cup freshly grated Parmesan cheese
04 - ½ cup heavy cream
05 - 1 cup whole milk

→ Flavorings

06 - 1 tablespoon truffle oil, plus extra for drizzling
07 - 1 garlic clove, finely minced
08 - ½ teaspoon freshly ground black pepper
09 - Salt, to taste

→ Garnish

10 - 2 tablespoons chopped fresh chives or parsley

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add orzo pasta and cook until al dente, 7 to 8 minutes. Drain well and set aside.
02 - In a large skillet set over medium heat, melt the unsalted butter. Add minced garlic and sauté for 1 minute, ensuring it remains fragrant but without browning.
03 - Pour in whole milk and heavy cream, stirring until combined. Bring the mixture to a gentle simmer.
04 - Add the drained orzo pasta to the skillet. Simmer for 2 to 3 minutes, allowing the pasta to absorb some sauce.
05 - Stir in freshly grated Parmesan cheese. Continue stirring until the cheese is fully melted and a creamy texture is achieved.
06 - Turn off the heat. Stir in truffle oil, freshly ground black pepper, and salt according to taste.
07 - Serve immediately, garnished with chopped chives or parsley and an additional drizzle of truffle oil as desired.

# Additional Tips::

01 -
  • Uses easy-to-find pantry and fridge staples
  • Ready to eat in just thirty minutes
  • Perfect crowd-pleaser for holidays or date nights
  • Rich comfort food for any season
02 -
  • High in protein and calcium thanks to real Parmesan and milk
  • Vegetarian and easy to adapt for gluten-free diets with the right pasta
  • Satisfies both comfort cravings and special occasion menus
03 -
  • Never skip grating your Parmesan fresh because pre-grated versions just do not melt as smoothly
  • Add the truffle oil when the pan is off the heat to preserve its amazing aroma
  • If your sauce gets too thick simply stir in a splash more milk until it is glossy again
  • Stir often so nothing sticks to the bottom of the skillet. I once got distracted and had to start over because the cheese clumped up on the hot pan. That is how I learned to never stray far from the stove when making this
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