Orzo Alfredo Recipe - Allrecipes.com
Orzo Alfredo Recipe
  • READY IN 20 mins

Orzo Alfredo

Recipe by  

"This is a delicious accompaniment to Scampi. It's delicious all by itself."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Bring a large pot of lightly salted water to a boil. Slowly stir in the orzo. Cook the pasta in boiling water for 8 to 10 minutes, or until tender. Drain.
  2. Transfer orzo to a buttered serving bowl. Toss with butter and cream, and season with nutmeg. Sprinkle top evenly with Parmesan cheese, and garnish with chives.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2007

Definately double the sauce and add some crushed garlic and a little white pepper to taste

Most Helpful Critical Review
Mar 10, 2009

Hubby's assessment is spot on: "Nondescript. Just orzo." This is sadly lacking in flavor, even though I used an herb medley orzo.


24 Ratings

Feb 28, 2006

I'm not a big pasta eater, but I could eat orzo or pastina anytime. Most of us only think of using fetticini with alfredo sauce so I was happy to stumble across this recipe. I doubled the sauce, used fat free half and half and much more cheese. We loved this Marilyn and the dish pairs very nicely with chicken franchese. Thanks!

Jun 01, 2006

Thought this was good. I only made half the amount of orzo and maybe I used too much parmesan as it was a little grainy. I added garlic powder and a dried herb mix that included red onion, chive and dill. Had this with sweet and spicy salmon and it was a nice creamy accompaniment. This is a good base recipe, suitable for tinkering.

Feb 28, 2006

My whole family liked this recipe. I didn't add the nutmeg or the chives and I did add more cheese. I used the pre-shredded stuff. The only suggestion I had was from my husband who said he would like more cheese in it. I might double the sauce next time and add some cooked chicken to it.

Mar 02, 2004


Jul 31, 2006

This is a very simple orzo recipe that will go well with so many main courses!

Apr 20, 2007

I thought this was pretty bland...And that's a lot, coming from me. I'm the type of person that prefers "beige" food, so I thought this would be right up my alley. It definitely was not. I did use fresgly grated Parmesan, perhaps that made it more bland (???)...At any rate, I added some Italian Seasoning and a bit of salt. It was edible, just not something I'll probably make again.


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  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 46.9 g
  • 15%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 45 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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