Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft.
- In a pot, bring vegetable broth to a boil and add orzo. Cook according to package instructions.
Cooking
- In a separate pan, heat heavy cream over low heat and squeeze the roasted garlic cloves into the cream. Stir until well combined.
- Once the orzo is cooked, drain any excess liquid and add it to the cream mixture. Stir in Parmesan cheese and season with salt and pepper.
- Serve warm, garnished with chopped parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop, adding broth or cream if necessary. Consider adding proteins or vegetables for variation.
