Parmesan & Basil Orzo

parmesan & basil orzo

This is a great recipe for fresh basil. My boyfriend has a few basil plants, so it was nice to be able to go right outside and clip off some leaves. This is also a really good recipe for summer. It’s still a warm side, but it’s also very light. We had this with the grilled chicken caprese.

Print Recipe
0 from 0 votes

Parmesan & Basil Orzo

Course: Side Dish
Servings: 4 people


  • ½ cup orzo
  • 1 cup water
  • 1 cube chicken or vegetable bullion
  • 1 tbsp butter
  • ½ tsp garlic powder
  • ½ cup shredded parmesan cheese (plus more for garnish)
  • 6 leaves fresh basil chopped


  • Dissolve chicken bullion in 1 cup hot water and set aside.
  • Preheat a medium saucepan over medium heat. Add butter to the pan. Once the butter is melted, add the orzo. 
  • Stir while the dry orzo cooks until it’s toasted and slightly golden. 
  • Add the bullion mixture and garlic powder. Stir to combine. Bring to a boil, then cover and reduce to a simmer. 
  • Cook for about 10 minutes, stirring occasionally, until the orzo is has a firm chewy texture.
  • Remove from heat. Stir in basil and parmesan.


See “How to Chiffonade Basil” from The Kitchn. 

1 thought on “Parmesan & Basil Orzo”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.