Lemon Orzo Recipe
This lemony orzo pasta is a one-pot, go-with-anything side dish that’s ready in 20 minutes and perfect for busy weeknights. The lemon, garlic, and Parmesan create a zesty flavor profile that will have you licking the spoon.
Servings: 4 servings
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
Calories: 356kcal | Carbohydrates: 51g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 1062mg | Potassium: 361mg | Fiber: 2g | Sugar: 5g | Vitamin A: 287IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 1mg
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