# Components:
→ Pasta
01 - 1 1/2 cups orzo pasta
→ Dairy
02 - 1 tablespoon unsalted butter
03 - 1/2 cup heavy cream
04 - 1 cup freshly grated Parmesan cheese
→ Liquids
05 - 4 cups low-sodium vegetable broth
→ Seasonings & Oils
06 - 1 tablespoon truffle oil
07 - 1 garlic clove, finely minced
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
→ Garnish
10 - Additional grated Parmesan cheese (optional)
11 - Fresh chopped parsley (optional)
# Method:
01 - Heat the vegetable broth in a medium saucepan over low heat until gently simmering. Keep warm throughout preparation.
02 - Melt butter in a large skillet or deep sauté pan over medium heat. Add finely minced garlic and cook for 1 minute until aromatic.
03 - Add orzo pasta to the skillet and toast, stirring frequently, for 2 to 3 minutes until lightly golden.
04 - Add warm vegetable broth to the orzo one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding the next ladle, continuing this process for approximately 12 to 15 minutes until orzo is al dente and most of the broth is incorporated.
05 - Reduce the heat. Stir in heavy cream and Parmesan cheese, mixing until the mixture is creamy and well blended.
06 - Remove the pan from heat. Drizzle with truffle oil and season with salt and freshly ground black pepper to your preference.
07 - Top with additional grated Parmesan cheese and fresh chopped parsley if desired. Serve immediately while hot.
