Serves 4
Prep Time: 10 minutes |
Cook Time: 15 minutes |
Total Time: 25 minutes
Ingredients
- 8 oz dry orzo (about 2 cups)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion finely chopped (about 3/4 cup)
- 3 cloves garlic minced
- 3 cups low sodium chicken or vegetable broth
- Zest of 1 lemon
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- 3/4 cup freshly grated Parmesan cheese plus extra for serving
- 1/4 cup chopped fresh flat leaf parsley
- Salt to taste, about 1/2 teaspoon to start
- Freshly ground black pepper to taste
- Lemon halves for serving
Instructions
- Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and foamy.
- Add the chopped onion and cook until translucent and soft, about 4 to 5 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the dry orzo to the pan and toast gently for 1 to 2 minutes, stirring so the orzo is coated and slightly nutty.
- Pour in the broth, bring to a gentle boil, then reduce to a simmer and cook, stirring occasionally, until the orzo is tender and most liquid is absorbed, about 10 to 12 minutes.
- Remove from heat and stir in lemon zest, lemon juice, and Parmesan until the sauce is creamy, taste and season with salt and pepper.
- Fold in the chopped parsley, adjust seasoning if needed, and let sit for a minute so the flavors meld.
- Serve warm in shallow bowls with extra Parmesan and a lemon half on the side for squeezing.
Recipe Variations
- Herb forward: Add 2 tablespoons chopped dill or basil along with parsley for a fresher green flavor.
- Protein boost: Stir in cooked shredded chicken or flaked baked salmon at the end for a heartier main.
- Veggie rich: Fold in blanched asparagus tips or peas in the final 2 minutes of cooking to add color and texture.
- Dairy free: Omit butter and Parmesan, use extra olive oil and a tablespoon of nutritional yeast for a savory finish.
Make Ahead: You can prepare the orzo base up to one day ahead by cooking it through and cooling completely, store in an airtight container in the refrigerator, reheat gently in a skillet with a splash of broth and finish with lemon juice, zest, and fresh parsley just before serving to revive the brightness.
Frequently Asked Questions
Can I make Lemon Orzo Pasta gluten free
Yes, substitute gluten free orzo or a small pasta shape made from rice or corn and watch cooking times closely as they can vary from wheat orzo
How do I keep the dish from becoming gluey when it cools
Cool slightly before serving and avoid over cooking the orzo, also stir in a little olive oil or reserved broth when reheating to loosen the sauce
Can I use bottled lemon juice instead of fresh lemons
Fresh lemon juice and zest give brighter flavor, but bottled can work in a pinch, use slightly less and taste as you go
Is there a good way to make this vegan
Replace butter with olive oil, use vegetable broth, and swap Parmesan for a vegan grated cheese or nutritional yeast for a savory finish
Lemon Orzo Pasta
Ingredients
- 8 oz dry orzo (about 2 cups)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion finely chopped (about 3/4 cup)
- 3 cloves garlic minced
- 3 cups low sodium chicken or vegetable broth
- Zest of 1 lemon
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- 3/4 cup freshly grated Parmesan cheese plus extra for serving
- 1/4 cup chopped fresh flat leaf parsley
- Salt to taste, about 1/2 teaspoon to start
- Freshly ground black pepper to taste
- Lemon halves for serving
Instructions
- Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and foamy.
- Add the chopped onion and cook until translucent and soft, about 4 to 5 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the dry orzo to the pan and toast gently for 1 to 2 minutes, stirring so the orzo is coated and slightly nutty.
- Pour in the broth, bring to a gentle boil, then reduce to a simmer and cook, stirring occasionally, until the orzo is tender and most liquid is absorbed, about 10 to 12 minutes.
- Remove from heat and stir in lemon zest, lemon juice, and Parmesan until the sauce is creamy, taste and season with salt and pepper.
- Fold in the chopped parsley, adjust seasoning if needed, and let sit for a minute so the flavors meld.
- Serve warm in shallow bowls with extra Parmesan and a lemon half on the side for squeezing.
Conclusion
This Lemon Orzo Pasta is a small celebration of bright citrus and creamy comfort that comes together without fuss, it is forgiving for cooks of every level and easy to adapt whether the goal is a light weeknight meal or a pretty side for guests, trust your taste, adjust lemon and cheese to your preference, and enjoy the simple pleasure of a dish that feels both fresh and cozy.
