Description
1 cup orzo pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 cup dried cranberries
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup whole milk ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup vegetable or chicken broth
1 tablespoon honey (optional for sweetness)
2 tablespoons chopped fresh parsley
Directions:
Bring a pot of salted water to a boil and cook orzo according to package instructions until al dente. Drain and set aside.
In a large pan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the dried cranberries, salt, pepper, and thyme. Cook for another minute to allow flavors to blend.
Add the cooked orzo to the pan, followed by ricotta cheese, Parmesan, and broth. Stir until everything is well combined and creamy.
If desired, add honey for a slight touch of sweetness. Cook for another 2 minutes, stirring frequently.
Remove from heat, garnish with fresh parsley, and serve warm.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Kcal: 320 kcal per serving
Servings: 2
