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Black Garlic Orzo

A creamy, one-pot orzo built around the sweet, savory depth of black garlic a modern umami twist on classic garlic pasta, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups orzo pasta, dry
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 shallot, finely diced
  • 3 cloves black garlic, mashed into a paste
  • 3 cups chicken or vegetable broth
  • 1/2 cup parmesan cheese, freshly grated
  • 1/4 cup heavy cream or half-and-half (optional)
  • 1 tsp fresh thyme leaves
  • salt and black pepper, to taste
  • fresh parsley, chopped, for garnish

Equipment

  • wide heavy-bottomed pan
  • wooden spoon or spatula
  • knife
  • cutting board
  • measuring cups and spoons
  • lid for the pan
  • serving bowls

Method
 

  1. Melt the butter with the olive oil in a wide, heavy-bottomed pan over medium heat.
  2. Add the dry orzo and toast, stirring constantly, for about 1 minute until the edges turn light golden.
  3. Add the diced shallot and cook for 2-3 minutes until softened.
  4. Stir in the mashed black garlic paste and cook for 30 seconds until fragrant.
  5. Pour in a splash of broth and scrape up any browned bits from the bottom of the pan.
  6. Add the remaining broth, bring to a gentle simmer, and cover.
  7. Cook for 9-11 minutes, stirring every couple of minutes, until the orzo is tender and most of the liquid is absorbed.
  8. Remove from heat and stir in the parmesan and cream, if using, until glossy and creamy.
  9. Season with salt and black pepper to taste, sprinkle with thyme and parsley, and serve immediately.

Notes

For a heartier version, sauté sliced mushrooms before adding the shallot, or top with seared chicken or salmon. Store leftovers in the fridge for up to 4 days; reheat gently with a splash of broth to loosen the sauce. Not recommended for freezing.