Herb-Roasted Garlic Orzo

# What You Need:

→ Roasted Garlic

01 - 1 whole head of garlic

02 - 1 tablespoon olive oil

03 - Pinch of sea salt

→ Orzo

04 - 1 cup orzo pasta

05 - 2 tablespoons olive oil

06 - 2 1/2 cups vegetable broth

07 - 1 teaspoon salt

08 - 1/2 teaspoon freshly ground black pepper

→ Fresh Herbs and Finishing

09 - 2 tablespoons finely chopped fresh parsley

10 - 1 tablespoon finely chopped fresh basil

11 - 1 teaspoon fresh thyme leaves

12 - Zest of 1 lemon

13 - 1 tablespoon fresh lemon juice

14 - 1/4 cup grated Parmesan cheese (optional)

# Directions:

01 - Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil and sprinkle with sea salt. Wrap the garlic in foil and place on a baking tray. Roast for 30 to 35 minutes until cloves are golden and soft. Allow to cool slightly, then squeeze roasted cloves into a small bowl and mash to a paste.

02 - While garlic roasts, heat olive oil in a medium saucepan over medium heat. Add orzo and toast, stirring frequently, until lightly golden, about 2 to 3 minutes.

03 - Pour in the vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, until orzo is al dente and most of the liquid is absorbed, about 8 to 10 minutes.

04 - Remove saucepan from heat. Stir in the roasted garlic paste, parsley, basil, thyme, lemon zest, lemon juice, and Parmesan cheese if using. Mix thoroughly and adjust seasoning as desired.

05 - Serve warm, garnished with additional herbs or Parmesan if desired.

# Pro Advice:

01 -

The flavor gets deeper and more luxurious with every minute the garlic roasts—trust me, don't rush it.
This is the kind of side that always outshines the main dish at my table, and nobody ever complains.

02 -

Once, I forgot to toast the orzo—never again, as it makes a world of textural difference.
I learned you can roast the garlic ahead; it keeps two days in the fridge and makes the next batch even speedier.

03 -