Peppery Parmesan Orzo

Peppery Parmesan Orzo
  • Yield: 10 servings
  • Ease of cooking: Easy
    Method of cooking: Simmering
  • Prep time: 10 minutes
    Cooking time: 30 minutes


  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 red onion, chopped
  • Pinch red chile flakes
  • 3 cups orzo
  • ½ cup dry white wine
  • 3 cups chicken broth
  • Kosher salt and freshly ground black pepper
  • 3 cups chopped arugula
  • ½ cup grated Parmesan
  • 1 tablespoon unsalted butter


  1. In a large saucepan, heat the olive oil over medium heat. Add the garlic, onions and chile flakes and cook until the onions soften, about 3 minutes. Add the orzo and white wine and cook until the wine is absorbed, 2 to 3 minutes. Add the chicken broth, some salt and pepper and 2 cups water and bring to a simmer. Cook, stirring often, until the orzo is tender and cooked through, about 20 minutes.
  2. Stir in the arugula, Parmesan and butter and serve.
Recipe courtesy of Nancy Fuller