Creamy Corn Orzo Pasta - Prime Spatula

# What You'll Need:

→ Pasta & Vegetables

01 - 1 cup orzo pasta

02 - 1 1/2 cups fresh or frozen corn kernels

03 - 2 cloves garlic, minced

04 - 2 tablespoons finely chopped shallot

05 - 2 tablespoons unsalted butter

06 - 1 tablespoon olive oil

→ Dairy & Liquids

07 - 1 cup vegetable broth

08 - 1/2 cup heavy cream

09 - 1/4 cup grated Parmesan cheese

10 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs & Garnish

11 - 2 tablespoons chopped fresh chives or parsley

12 - Optional: extra Parmesan cheese, for serving

# Directions:

01 - Heat the unsalted butter and olive oil in a large skillet over medium heat. Add the shallot and garlic; sauté for 2 to 3 minutes until fragrant and translucent.

02 - Stir in the orzo pasta and cook for 1 to 2 minutes, stirring frequently, until lightly golden.

03 - Add the corn kernels to the skillet and cook for 1 minute, mixing to combine.

04 - Pour in the vegetable broth and bring to a gentle simmer. Stir frequently as the orzo absorbs most of the liquid, about 8 to 10 minutes.

05 - Lower the heat. Stir in the heavy cream and grated Parmesan, cooking for 3 to 4 minutes until creamy and the orzo is al dente. Add additional broth or water as needed for desired consistency.

06 - Season with salt and freshly ground black pepper. Remove from heat, fold in the chopped fresh herbs, and serve hot, garnished with extra Parmesan if desired.

# Expert Advice:

01 -

Stirring the orzo directly with the cream and corn transforms the texture into something unbelievably silky—far more decadent than the sum of its parts.
You can whip this up faster than you’d expect, and it always looks like more work than it really was.

02 -

If you rush the simmer and don’t stir often, you’ll end up with orzo stuck to the pan (and a much harder cleanup—I learned this the messy way).
Letting the finished orzo sit too long can make it tighten up more than you’d expect; a splash of broth at the last second loosens it right back up.

03 -