Creamy Orzo with Garlic Browned Butter and Romano

Creamy Orzo with Garlic Browned Butter and Romano

1 lb. orzo pasta
1 stick unsalted butter
4 cloves garlic, pushed thru a press
2 cups heavy cream
1 1/2 cups good-quality grated Romano cheese
Salt and pepper
3 tablespoons chopped parsley

Cook the orzo according to package directions in a pot of salted, boiling water.
Meanwhile, in a medium skillet, melt the butter over medium heat. Add the garlic and a stir occasionally, until the butter is caramel in color, about 8 to 10 minutes. Remove from heat. This part is kind of tricky. You have to really watch the butter and not let it over-cook or get too brown.
Drain the orzo and place back in the pot. Pour the garlic butter mixture over the orzo and mix well. Stir in the heavy cream and Romano cheese. Stir in the parsley and season with salt and pepper, to taste. Place orzo into serving bowls and sprinkle with a little extra Romano.

Footnotes - You can add cooked shrimp, chicken or even broccoli or spinach to this dish as well.