Ingredients
Method
- Heat olive oil in a large skillet over medium heat. Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat if needed.
- Add diced onion to the skillet and sauté until soft and translucent. Stir in minced garlic and cook for 1 minute.
- Pour in the broth and bring to a simmer. Stir in the orzo.
- Cover and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 8–10 minutes).
- Stir in the heavy cream and Parmesan cheese. Mix until creamy and thickened. Adjust seasoning if needed.
- If the mixture gets too thick, add a splash of broth or cream.
- Serve warm, garnished with fresh parsley if desired.
Notes
Nutrition Facts
Calories: 530 kcal per serving
Sodium: 720 mg
Sugar: 3 g Notes
Calories: 530 kcal per serving
Sodium: 720 mg
Sugar: 3 g Notes
- You can substitute ground turkey or chicken for beef.
- Add vegetables like spinach, peas, or mushrooms for extra nutrition.
- Customize the flavors with Italian seasoning, paprika, or a pinch of red pepper flakes for a spicier kick.
- For an even cheesier version, add shredded mozzarella along with Parmesan.
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freeze portions for up to 2 months. Reheat gently with a splash of broth or milk to restore the creamy texture.