Creamy 4-Ingredient White Bean and Parmesan Orzo

Ever have one of those nights where you stare blankly into the pantry, willing dinner to magically appear? We’ve all been there. The beauty of this 4-Ingredient Creamy White Bean & Parmesan Orzo is that it’s the answer to that very dilemma. It’s the kind of meal that feels like a warm hug from the inside out, and it comes together with just a handful of pantry staples. It’s comfort food without the complication, and honestly, what’s better than that on a hectic weeknight?

Why You’ll Love This

This dish is the epitome of my cooking philosophy: food doesn’t have to be complicated to be incredibly good. You’ll love it because it’s so, so satisfying. The creamy orzo, the tender white beans, and the sharp, salty parmesan create a texture and, meaning cleanup is a total breeze. And with a short ingredient list, it’s a budget-friendly lifesaver.

Ingredients You’ll Need

• 1 cup (8 oz) uncooked orzo pasta
• 1 (15.5 oz) can cannellini beans, rinsed and drained (for creamy texture and plant-based protein)
• 4 cups low-sodium chicken or vegetable broth (forms the flavorful, creamy base instead of heavy cream)
• 1 cup freshly grated parmesan cheese, plus more for serving (the key for that rich, salty, creamy sauce)
• Optional: Freshly cracked black pepper, a pinch of red pepper flakes, or a handful of fresh parsley for garnish

Let’s Get Cooking Step by Step

1. In a medium saucepan or Dutch oven, bring the 4 cups of broth to a steady boil over medium-high heat.
2. Once boiling, stir in the uncooked orzo. Reduce the heat to a gentle simmer and let it cook for about 8-9 minutes, stirring occasionally to prevent sticking. You want the orzo to be just al dente and for the broth to be mostly absorbed.
3. Stir in the drained cannellini beans and continue to simmer for another 2-3 minutes, until the beans are heated through and the orzo is perfectly tender.
4. Remove the pot from the heat. The residual heat is crucial here! Stir in the freshly grated parmesan cheese until it’s completely melted and creates a luxuriously creamy sauce that coats every single piece of orzo and bean.
5. Let it sit for 2 minutes off the heat—this allows the sauce to thicken up beautifully. Taste and season with black pepper if desired (the parmesan is plenty salty for us, but feel free to add a pinch of salt if you like). Serve immediately, garnished with extra parmesan or a sprinkle of fresh herbs.

Cooking Tips For Perfect Orzo

• Grate your own parmesan. The pre-shredded stuff in bags contains anti-caking agents that can make your sauce grainy instead of silky smooth. A few minutes with a box grater makes a world of difference.
• Don’t rinse the beans! Just drain them well. The tiny bit of starch left on them helps thicken the sauce.
• Use a low-sodium broth. Since the parmesan cheese is quite salty, this gives you full control over the seasoning at the end.
• Trust the process off the heat. Letting the pot rest for a couple of minutes after adding the cheese is the secret to the perfect, non-watery creamy consistency.
• If your orzo seems to be absorbing the broth too quickly and is still undercooked, just add a splash more broth or water and continue simmering.</li it your own.

Variations & Substitutions

This recipe is wonderfully adaptable. For a protein chopped smoked turkey sausage at the same time as the beans. To make it vegetarian, simply use a robust vegetable broth. Not a fan of white beans? Chickpeas or even great northern beans work beautifully here. If you want to add some greens, a few big handfuls of fresh spinach stirred in at the very end until wilted is fantastic. For a little zing, a squeeze of lemon juice at the end can really brighten everything up.

Storage & Reheating

This creamy orzo stores like a dream. Let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. To reheat, the stovetop is your best friend. Place it in a saucepan with a small splash of broth or water over medium-low heat, stirring frequently until it’s warmed through. This helps loosen it up and brings back its creamy texture. You can also reheat it in the microwave in 30-second intervals, stirring between each one and adding a teaspoon of liquid as needed.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but it also plays well with others. For a simple, healthy easy dinner, I love serving it alongside a crisp arugula salad with a lemony vinaigrette. It’s also fabulous with some roasted asparagus or broccoli. If you’re serving a crowd, it makes for a fantastic, cheap easy dinner side dish next to some simply grilled chicken or fish. And don’t forget a final flourish of more parmesan and some black pepper on top!

Frequently Asked Questions

• Can I use a different type of pasta? Absolutely! While orzo is perfect for its rice-like shape, you can substitute it with other small pastas like ditalini or even small shells. Just be sure to adjust the cooking time according to the package directions for your chosen pasta.
• Is this recipe freezer-friendly? Honestly, I don’t recommend freezing this one. Dairy-based sauces like this one can sometimes separate and become grainy when thawed and reheated. It’s best enjoyed fresh or stored in the fridge for a few days.
• How can I make this dish more creamy? If you want an even richer, creamier texture, you can stir in a tablespoon or two of cream cheese or mascarpone along with the parmesan. So good.
• What other cheeses can I use? Pecorino Romano is a great substitute for parmesan and will give you a similar salty, sharp flavor. For a milder taste, try a freshly grated Asiago cheese.