Creamy, bright orzo pasta cooked in stock and finished with butter, parmesan, fresh lemon, and a shower of herbs for a bowl of pure sunshine.
Calories
380kcal
Protein
12g
Carbs
52g
Fat
14g
Pour the stock into a saucepan and set it over low heat to warm through. Warm stock helps the orzo cook evenly instead of slowing everything down when it hits the pan.
In a large deep skillet, heat the olive oil over medium heat. Add the diced onion with a pinch of salt and cook for 4 to 5 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
Add the dry orzo to the pan with the onion and garlic. Stir constantly for 2 to 3 minutes until the orzo turns pale gold and smells nutty. This step adds deep flavor.
Pour in the warm stock, add the salt and black pepper, and stir well. Bring to a gentle simmer, then lower the heat and cover partially with a lid.
Cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the stock has been absorbed into a creamy, glossy sauce.
Turn off the heat and stir in the butter and grated parmesan until melted, smooth, and silky.
Fold in the lemon zest and fresh lemon juice. Taste and adjust with more salt or lemon if needed. It should taste bright, buttery, and cheesy all at once.
Scatter over the chopped parsley, torn basil, red pepper flakes, and a final shower of extra parmesan. Serve immediately in warm bowls.
Some pasta dishes just make you feel better. This Lemon Orzo Recipe is one of them. Tiny rice-shaped pasta cooked in warm stock, finished with butter, lots of parmesan, and a big hit of fresh lemon. It tastes like sunshine in a bowl and comes together faster than delivery.
Orzo has this cool trick where it acts a little like risotto without needing the constant stirring. As it soaks up the stock, it releases starch and gets creamy on its own. Then the lemon and cheese come in at the end and turn it into something silky, tangy, and impossible to stop eating.
Toast the orzo in olive oil first before adding the stock. This one small step gives you a deeper, nuttier flavor that basic boiled orzo just does not have. Also, grate the lemon zest before you juice it. Sounds obvious, but you will thank yourself later.
This Lemon Orzo Recipe plays well with almost anything. Pair it with grilled chicken or salmon. Pile roasted veggies on top. Add a poached egg and call it dinner. Or just eat it in a big bowl on the couch with extra parmesan on top. That works too.
Yes. Just use vegetable stock instead of chicken stock. The lemon and parmesan carry all the flavor beautifully on their own.
Small pasta shapes like ditalini, pastina, or acini di pepe work well. You can also use broken angel hair or spaghetti if you toast it first.
Usually one of two reasons. Either it cooked too long, or you added the lemon juice too early. Acid can break down starch, so always add the lemon juice at the very end.
Orzo is best fresh because it soaks up liquid as it sits. If you must make it ahead, undercook it slightly and stir in a splash of warm stock when reheating to bring it back to life.
Absolutely. Stir in shredded rotisserie chicken, cooked shrimp, or white beans. Top with a piece of grilled fish or a fried egg. It fits with almost any protein you love.
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