Brighten up your dinner table with this zesty one-pot lemon orzo pasta.
It’s a light but comforting dish that’s wonderfully hearty on its own. But it also pairs perfectly with any main course.
Loaded with zippy citrus, salty Parmesan, and a hint of garlic, it’s perfect for a family dinner.
Better yet, you can have it on the table in under 30 minutes!
Why You’ll Love This Lemon Orzo
Minimal Ingredients: This dish calls for panatry staples and fresh lemon. How easy is that? It’s budget-friendly and convenient.
Quick Fix: Lemon orzo is a speedy solution for busy weeknight cooking. Serve it with last night’s leftover protein and dinner is served!
Elegant Presentation: Despite its simplicity, the orzo has a visually appealing look that’ll impress anyone who sees it. It looks especially nice as a bed for juicy chicken or fish.
Ingredients
- Dry Orzo Pasta: It may look like rice, but orzo is actually a type of pasta. It’s tender and slightly chewy and will absorb loads of lemony flavor.
- Olive Oil & Butter: For sautéing the garlic and coating the orzo.
- Garlic: For the best results, use freshly minced garlic. It adds a pungent, savory aroma and complements the lemon.
- Low-Sodium Chicken Broth: To give the orzo more flavor, cook it in this instead of water. Use low-sodium for a healthier recipe or vegetable broth for a vegetarian-friendly dish.
- Lemon Juice & Zest: The juice adds bright acidity. The zest provides a concentrated lemon essence without extra liquid. Fresh only!
- Parmesan: Shred it finely so it’ll melt into the orzo for a creamy texture and nutty, salty taste.
- Salt & Pepper: Season to taste.
- Fresh Parsley: For a fresh, slightly peppery finish and visible specks of bright green.
- Heavy Cream: The dish really doesn’t need it, but for those who enjoy an ultra-creamy sauce, add heavy cream.
How to Make Lemon Orzo
Simple, elegant, and bursting with sunny flavors, this lemon orzo is the perfect way to add a little Mediterranean flair to your dining experience.
Follow these steps to prepare this simple 15-minute recipe:
1. WARM: Heat the olive oil and butter and sauté the garlic until fragrant, about 30 seconds.
2. COOK: Pour in the chicken broth, bring to a boil, then add the orzo and lemon zest. Stir, reduce heat to medium-low, and cook until the pasta is tender. Add more broth if needed.
3. FINISH: Remove from heat. Stir in 1/4 cup of lemon juice, butter, and Parmesan cheese. Mix well until the cheese melts. If desired, add the heavy cream.
4. SEASON: Add the black pepper and taste. Adjust with salt, more pepper, or lemon juice as needed.
5. SERVE: Serve hot, garnished with extra lemon zest and parsley. Enjoy!
Tips for the Best Lemon Orzo
This dish comes together in a flash, but it tastes like something you’d order at a fancy Italian restaurant.
The key is sautéing the garlic to bring out its aroma before cooking the orzo in a flavorful broth.
And can we talk about the finishing touches? Fresh lemon zest, tangy lemon juice, savory Parmesan, and a sprinkle of black pepper elevate the whole dish.
I’m already drooling. So if you’re ready to get cooking, check out these tips!
- Toast the orzo. For a nuttier flavor, toss it in a pan with a bit of olive oil. Toast it for 2 to 3 minutes over medium-low heat.
- Zest before juicing. If you try to juice and then zest the lemon, you’ll have problems. Always zest it first. It won’t make the lemon any harder to cut and juice.
- Add broth gradually. Instead of pouring all the broth in at once, add a little at a time. It takes longer to cook the orzo this way, but the end result is better. Pour in a little, let the orzo absorb it, then add a bit more. (a la risotto-style cooking).
- Wait to add the cheese. Some people add the cheese while the orzo is still cooking. Don’t do that! Wait until it’s ready and you’ve removed it from the heat. Otherwise, the Parmesan will clump and won’t melt as smoothly.
- Add the lemon slowly. The recipe calls for 1/4 cup of lemon juice on top of the zest. If you aren’t a huge fan of lemon, I suggest starting with 1 tablespoon and adding more to taste.
- Perfect pairings. My favorite thing to serve with lemon orzo is lightly battered chicken francese. The two just go together so well! You can also serve it with white fish, pork chops, or even steak. It’s also nice with roasted or grilled veggies.
Variations
While this rice tastes great on its own, you can also jazz it up with one of these variations:
- Add veggies. You can mix a load of different veggies into this recipe. Try green peas, chopped asparagus or zucchini, halved cherry tomatoes, etc.
- Make it creamier. I like my orzo extra creamy. If you feel the same, stir in some heavy cream, half-and-half, or even cream cheese near the end of the cooking process.
- Spice it up. Add just a pinch of red pepper flakes for heat.
- Transform it into a meal. Just as you can add veggies to the orzo, you can also add meat. Add fully cooked grilled chicken, shrimp, or steak strips for a complete meal. Tofu also works.
- Vegan orzo. This recipe is easily customized to suit a vegan palate. Cook the orzo in vegetable broth instead of chicken broth. Then, use nutritional yeast or your favorite vegan cheese instead of Parmesan.
- Use toppings. Once the orzo is ready, top it with toasted pine nuts or sliced almonds for crunch.
- For an herby finish. Near the end of the cooking process, stir in a selection of fresh herbs. I’ve tried everything from basil and thyme to mint and dill – they’re all yummy!
How to Store
Orzo, like most pasta dishes, tastes best when fresh. After sitting for some time, it may become dry.
Still, you can store – or even freeze – any leftovers.
To Store: Store leftover orzo in an airtight container, tightly sealed to maintain freshness. Refrigerate it for up to 5 days.
To Freeze: Freeze fully cooled orzo in a freezer-safe bag or container for up to 3 months. Thaw it in the fridge overnight before reheating.
To Reheat: Reheat chilled leftovers in the microwave or on the stove over medium heat. Add a splash of broth or water to loosen the pasta and prevent sticking.
Note: The pasta won’t have the same bite after freezing and thawing, but it should still taste good.
More Lemon Dinners You’ll Love
Creamy Lemon Pesto Pasta
Lemon Risotto
Lemon Ricotta Pasta
Lemon Chicken Orzo Soup
Lemon Orzo
4
servings10
minutes12
minutes415
kcalThis one pot lemon orzo pasta is a quick and easy weeknight dinner you can have ready in under 30 minutes. It’s hearty, bright, and budget-friendly.
Ingredients
1 tablespoon olive oil
2 tablespoons butter, divided
2 cloves garlic, minced
3 cups low-sodium chicken broth
1 1/2 cups dry orzo pasta
1 lemon, zest and juice
1/3 cup Parmesan cheese, freshly grated
1/2 teaspoon ground black pepper
salt, to taste
1/4 cup heavy cream, optional
1 tablespoon minced fresh parsley, optional
Instructions
- In a large saucepan or skillet, warm the olive oil and 1 tablespoon of butter over medium heat until the butter is melted. Add the garlic and cook until fragrant, about 30 seconds.
- Pour the chicken broth into the pan and increase the heat to medium-high. Bring to a boil, add the orzo and about 1 teaspoon of lemon zest. Stir well, reduce the heat to medium-low, and cook, stirring occasionally, until the pasta is tender, about 10 minutes. (If it looks dry, add a little more chicken broth or water).
- Remove the pot from the heat and stir in about 1/4 cup of lemon juice, the remaining butter, and the Parmesan cheese. Stir well until the cheese melts. If using, mix in the heavy cream.
- Add the black pepper and taste. Adjust with salt and more pepper or lemon juice as needed.
- Serve hot, garnished with extra lemon zest and parsley. Enjoy!
Notes
- Toast the orzo. For a nuttier flavor, toss it in a pan with a bit of olive oil. Toast it for 2 to 3 minutes over medium-low heat.
- Add the lemon slowly. The recipe calls for 1/4 cup of lemon juice on top of the zest. If you aren’t a huge fan of lemon, I suggest starting with 1 tablespoon and adding more to taste.
