Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups beef broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking into crumbles. Drain excess fat.
- Add garlic and cook 30 seconds until fragrant. <li id="instruction-step-3" stir in orzo, beef broth, thyme, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10–12 minutes, stirring occasionally, until orzo is tender and liquid is absorbed.
- Stir in heavy cream and Parmesan until smooth and creamy. Adjust seasoning to taste.
- Serve warm, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for heavy cream and reduce Parmesan to ⅓ cup.
- Boost nutrition by stirring in 1 cup chopped spinach during the last 2 minutes of cooking.
- Orzo can stick — stir frequently to prevent scorching.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 520 Kcal
- Sugar: 2g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
