Creamy Corn Orzo with Herbs

# Components:

→ Pasta & Vegetables

01 - 1 cup orzo pasta

02 - 1 1/2 cups fresh or frozen corn kernels

03 - 2 cloves garlic, minced

04 - 2 tablespoons finely chopped shallot

05 - 2 tablespoons unsalted butter

06 - 1 tablespoon olive oil

→ Dairy & Liquids

07 - 1 cup vegetable broth

08 - 1/2 cup heavy cream

09 - 1/4 cup grated Parmesan cheese

10 - Salt, to taste

11 - Freshly ground black pepper, to taste

→ Fresh Herbs & Garnish

12 - 2 tablespoons chopped fresh chives or parsley

13 - Extra Parmesan cheese, for serving (optional)

# Directions:

01 - Melt butter and olive oil in a large skillet over medium heat. Add shallot and garlic; cook for 2 to 3 minutes until softened and fragrant.

02 - Add orzo to the skillet and stir constantly for 1 to 2 minutes until lightly golden.

03 - Incorporate corn kernels and sauté for an additional minute.

04 - Pour in vegetable broth and bring to a gentle simmer. Stir frequently, allowing orzo to absorb most of the liquid, about 8 to 10 minutes.

05 - Lower heat to a gentle setting. Stir in heavy cream and Parmesan cheese; cook 3 to 4 minutes, stirring, until orzo is al dente and mixture is creamy. Add more broth or water for desired consistency if necessary.

06 - Season with salt and pepper to taste. Remove from heat, fold in fresh herbs, and serve immediately with extra Parmesan if desired.

# Chef Secrets:

01 -

You get silky, cheesy comfort in every bite with barely any effort—just between us, it’s dangerously quick to make.
The natural sweetness from the corn makes even plain weeknights feel special, which is why I return to this recipe all year round.

02 -

Neglecting to stir while simmering means the orzo can stick stubbornly to the bottom—keep it moving for creamy results without burnt surprises.
A last-minute addition of more broth transformed my texture one evening, saving it from being too thick—so don’t be shy about adjusting the consistency as you go.

03 -