# What You Need:
→ 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
11 - Fresh chopped parsley
# Directions:
01 - Heat vegetable broth in a medium saucepan over low heat and maintain at a gentle simmer.
02 - Melt butter in a large skillet over medium heat. Add the minced garlic and sauté until aromatic, about 1 minute.
03 - Add orzo to the skillet, stirring continuously for 2 to 3 minutes until lightly golden.
04 - Add warm broth one ladleful at a time, stirring often. Wait until each addition is mostly absorbed before adding more, similar to risotto technique.
05 - Continue until orzo is al dente and nearly all broth is absorbed, about 12 to 15 minutes. Reduce heat to low.
06 - Stir in heavy cream and Parmesan cheese. Mix until the orzo is creamy and well blended.
07 - Remove pan from heat, drizzle truffle oil over the orzo, and season with salt and freshly ground black pepper to desired taste.
08 - Top with additional grated Parmesan and freshly chopped parsley if desired. Serve immediately.
