Creamy Herb Orzo with a Garlic & Herb Oil

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A couple supper club’s ago in my studio I served up with amazing creamy orzo dish to go along with my herby chicken and feta meatballs and when I say everyone loved it…. I mean it was silence for a moment when eating kind of love.

This comes together in less time than a risotto but tastes equally delicious. I really recommend making my herby chicken & feta meatballs with this to really wow your family and friends when you have them over next.

Creamy Herb Orzo with a Garlic & Herb Oil

Cooking Time: 15-20 minutes | Serves: 4-6 people


Creamy Herb Orzo:

  • 2 tablespoons extra virgin olive oil
  • 1 large brown onion, sliced
  • I fennel, finely diced
  • 2 tablespoons finely diced preserved lemon
  • 3-4 cloves of garlic, crushed
  • 1 cup finely diced asparagus
  • 3 cups finely diced Tuscan kale
  • 2 cups orzo
  • 3 cups water
  • 3 tablespoons fresh thyme leaves
  • 1/3 cup roughly chopped flat leaf parsley
  • 300mls light cooking cream
  • 1-2 teaspoons salt
  • 1/2 teaspoon cracked black pepper

Garlic & Herb Oil:

  • 3 cloves of garlic
  • 1 cup flat leaf parsley
  • 3 tablespoons fresh thyme leaves
  • 3 tablespoons fresh dill
  • 3 tablespoons fresh oregano
  • 1/3 cup olive oil
  • 1-2 teaspoons salt
  • 1/4 teaspoon cracked black pepper
  • juice of 1/2 lemon


  1. Place a deep skillet or a non stick pan on low heat with 2 tablespoons of olive oil.
  2. Sweat onion, fennel, preserved lemon, with the lid on for 3-5 minutes or until softened and translucent.
  3. Stir in garlic for about a minute until fragrant.
  4. Increase heat to medium low, fold in asparagus and Tuscan kale and stir for a couple of minutes until kale slightly wilts. Add orzo and stir until incorporated evenly.
  5. Begin to add water half a cup at a time and continuously stir to prevent orzo from sticking to the base of the pan, about 6-8 minutes on medium low heat. Half way through season with salt and pepper and fold in fresh herbs.
  6. Once water all added stir through cream and continue to cook until orzo has cooked through.
  7. For the garlic & herb oil, place all ingredients in a food processor and blitz.
  8. Drizzle as much or little of the garlic & herb oil over the creamy herb orzo as you please.


    • For a meat option, diced pancetta can be added with the onion, fennel and preserved lemons. Diced chicken can also be added.
    • If you don’t have preserved lemons, the zest and juice of one lemon can used to substitute.
    • silverbeet, english or baby spinach can be used to replace tuscan kale.
    • Garlic & herb oil can be kept in an airtight container or jar and in the fridge for up to 5 days.

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Ciao I’m Marylin:

If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.

As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.


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