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Parmesan Squash Orzo

Parmesan Squash Orzo

JC Phelps
The perfect side dish to use up the summer squash in your garden, you're going to love my Parmesan Squash Orzo!
5 from 39 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American, Southern
Servings 8 servings
Calories 542 kcal

Ingredients
  

  • 16 oz. orzo
  • 32 oz. chicken broth
  • 3 squash chopped
  • 1 sweet onion diced
  • 1.5 c. parmesan cheese shredded/grated
  • 3 tbsp. butter
  • 2 tbsp. minced garlic
  • 1 tbsp. fresh parsley
  • 1 tsp. kosher salt
  • 1 tsp. black pepper

Instructions
 

  • Over medium-high heat, melt butter in a saucepan. Add diced onion and minced garlic and cook, stirring constantly, for 2 minutes. Add orzo and cook for 1 minute, stirring constantly.
  • Add in chicken broth, squash, kosher salt, and black pepper. Bring to a boil.
  • Reduce heat to medium-low, cover, and simmer for 10-12 minutes. Stir occasionally.
  • Uncover and continue to cook/stir until most of the liquid has been absorbed. Once absorbed, stir in parmesan cheese and parsley; season with additional salt and pepper to taste.
  • Serve and enjoy!

Notes

  1. Be sure to let the orzo absorb all of the chicken broth; this is necessary before adding in the cheese and parsley.
  2. Season additionally to taste -- be sure to check for your salt preference before adding more, as the parmesan adds salt to the dish.

Nutrition

Calories: 542kcalCarbohydrates: 82gProtein: 28gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 33mgSodium: 1396mgPotassium: 1268mgFiber: 8gSugar: 11gVitamin A: 30414IUVitamin C: 65mgCalcium: 703mgIron: 3mg
Keyword Parmesan Squash Orzo
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