Cooked in chicken broth, this small pasta may resemble rice but has an incomparably tender consistency. The lemon, garlic and Parmesan create a zesty flavor profile that will have you licking the spoon. If you can’t get enough of orzo after this, I know you’ll also appreciate my Lemon Chicken Orzo Soup.
What You Need To Know in A Nutshell:
Before you dive into the lemon orzo recipe below, here are a few essential notes from my test kitchen to ensure your success:
- My preferred ratio of orzo to liquid is 1 to 2. Because this recipe for lemon orzo has you cooking the pasta with the pot’s lid off, some of the liquid will evaporate as it simmers. Thus, my recipe calls for a bit more broth than others you may find.
- Stay close and stir often. This is a quick-cooking dish that you will want to keep a close eye on to prevent the pasta from scorching at the base of the pot. If you find that it’s cooking too fast, turn down the heat slightly and add a splash more of your stock.
- 1 cup of dry orzo yields about 2 to 2.5 cups of cooked orzo. If you’re wondering how much dry orzo per person to cook, a good rule of thumb is to use ⅓ cup (about 2 ounces) of dry orzo per person as a side dish. If you’re serving it as a main dish, you may want to increase the portion to ½ cup (about 3 ounces) per person.
How To Make Lemon Orzo?
The simplicity and versatility of this lemon orzo recipe are what you will love most about it. Here’s how I make it:
- Gather your ingredients: You can find the complete list of ingredients in the recipe card below, but here are some ingredient notes:
- Oil: I opted for butter, but you can use extra virgin olive oil (or other vegetable oils) if you prefer.
- Chicken stock: Need to make this vegetarian? In this recipe, we are cooking orzo with chicken broth (or stock), but it can easily be made with vegetable broth instead. Whichever option you choose, if you use storebought, remember to select the low sodium version.
- Sautee orzo with butter (or oil): Heat your butter in a medium-sized saucepan or Dutch oven over medium heat, then add the minced fresh garlic and lemon zest and saute for 30 seconds. Next, add the orzo and continue to saute, stirring constantly, until the orzo is coated with oil and lightly browned, about 4 minutes. While it may look like an extra step, toasting orzo in oil brings out a nutty, slightly roasted flavor that deepens the dish’s overall taste.
- Add your stock and boil: Carefully pour in the chicken stock and add the kosher salt and black pepper. Stir to combine. Bring it all to a boil, then lower the heat to medium-low, and let it simmer, uncovered, until the orzo is cooked through (most of the liquid is absorbed) but still al dente, about 10 minutes, stirring occasionally. The whole thing happens quickly, so it is best to keep a close eye on it.
- Serve: Remove the pan from the heat, then add lemon juice and parmesan cheese. Taste for seasoning and add more salt and pepper, if necessary, before serving. Garnish with parsley and serve immediately.
Optional Add-ins and Variations
This easy lemon orzo is highly modifiable—one of my favorite things about it! Not only does this flavor combo go with just about any main dish, but you can also elevate it with a few different vegetables. Here are some that I think are worth trying in your kitchen:
- Add in a vegetable. You can easily toss frozen blanched peas or fresh baby spinach into your lemony orzo during the last 3 minutes of cooking. My favorite veggie add-in is asparagus; you will also mix this into your lemon orzo pasta in the last 3 minutes as it cooks. However, I recommend blanching or steaming asparagus first before adding it in. You can do the same with broccoli if you prefer.
- Select your cheese & fresh herbs according to your menu. While this creamy lemon orzo recipe calls for Parmesan cheese, you can mix things with regional flavors. Serving this as an Italian side dish? Use Parmesan and fresh basil. Using your garlic lemon orzo as a part of a Mediterranean meal? Swap in feta cheese and fresh dill. Want some added heat? Garnish your finished lemon orzo with red pepper flakes.
- Want an extra creamy lemon orzo pasta? Add a splash of heavy cream (¼ cup or so) towards the end (in the last 3 minutes or so) of your cooking time.
What to Serve with Lemon Orzo?
This lemon parmesan orzo is the ultimate side dish for a reason: it is versatile and can be enjoyed in many ways. Below are a few of my favorite pairings:
- As a side dish: While I would devour this lemon garlic orzo with just about any main dish, my current go-to pairings are either serving it alongside my Chicken Kabobs or with my Honey Harissa Chicken.
- As the base of a bowl: Orzo with lemon is an excellent (and surprising!) grain option in place of rice for a wide variety of bowls. Top your lemon orzo with your favorite veggies and a protein like Turkey Zucchini Meatballs or Lamb Feta Meatballs.
FAQs
Orzo is a rice-shaped pasta made of semolina durum wheat, and its tiny size is what makes it so easy to use in everything from salads, bowls, soups, and more.
Even though orzo looks like rice, it isn’t a 1-to-1 substitute. Orzo cooks faster than rice and absorbs liquid differently, creating a creamier texture. If you want to use rice, you’ll need to adjust both the cooking time and the liquid ratio—plus, the result will be less creamy and more like a pilaf than a pasta dish.
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If you make your own Lemon Orzo recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Photos by Tanya Pilgrim
Lemon Orzo Recipe
Ingredients
- 1 tablespoon unsalted butter, or extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons lemon zest, approx. zest of 1 large lemon
- 1 ½ cups orzo, 9 oz.
- 3 cups chicken stock, homemade or store bought (low sodium) or vegetable stock for a vegetarian option
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh lemon juice
- ½ cup grated parmesan cheese, or crumbled feta cheese
- 1 tablespoon fresh parsley, or fresh basil leaves
Instructions
- Heat one tablespoon of butter in a medium-sized saucepan or Dutch oven over medium heat.
- Add two cloves of minced garlic and two teaspoons of lemon zest and sautee using a wooden spoon for 30 seconds.
- Add 1 ½ cups of orzo and cook, stirring constantly, until orzo is coated with oil and lightly browned, about 4 minutes.
- Carefully pour in the 3 cups of chicken stock and add one teaspoon of kosher salt and ¼ teaspoon of black pepper. Stir to combine.
- Bring it to a boil, lower the heat to medium-low, and let it simmer, uncovered, until the orzo is cooked through but still al dente, about 10 minutes, stirring occasionally and keeping a close eye on it.
- Off the heat, add lemon juice and parmesan cheese. Taste for seasoning and add more if necessary before serving.
- Garnish with fresh chopped parsley and serve immediately.
Notes
- Yields: This recipe makes about 3 to 3 1/2 cups of cooked lemon orzo pasta that is ideal for 4 to 6 servings as a side dish.
- Storage: Allow the leftovers to come to room temperature, then store it in an airtight container in the fridge for up to 4 days.
- Reheating: Place your leftover lemon orzo in a saucepan with a splash of water or stock and warm over low heat.
- Freezing: While you can, in theory, freeze orzo cooked in broth, I don’t recommend it. Pasta will always be mushy when thawed; I find it best to make this side dish fresh.
- Cook only until al dente: While I listed the cooking time as 10 minutes (or so), please be aware that the timing might slightly differ based on the brand you are using. Be sure to check the package instructions and taste for texture (and doneness) towards the end to ensure it is cooked to your liking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cooked this recipe tonight. Absolutely delicious! Thank you ❤️
YAY! Happy to hear that you liked it Daria. Thanks for coming by and taking the time to leave a review.