Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 cup orzo pasta
- ½ cup dry white wine
- 2½ cups vegetable broth warmed (divided)
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for another minute.
- Add orzo pasta to the skillet and cook, stirring frequently, until lightly toasted, about 2-3 minutes.
- Pour in the white wine and stir until the wine has mostly evaporated. Add ½ cup of warmed vegetable broth and stir until absorbed. Continue adding broth ½ cup at a time, stirring frequently, until the orzo is creamy and al dente, about 15-20 minutes.
- Remove from heat. Stir in grated Parmesan cheese and chopped parsley. Season with salt and black pepper to taste. Serve immediately.
