Orzo is often underrated as a side dish. It dances the line between a risotto, rice and pasta with it’s own unique shape, similar to the uniqueness of creamy pastina. This version of creamy lemon orzo is a one-pot dish that doesn’t require boiling and draining- everything happens in just one pan and in 20 minutes.
Gather This
Just a handful of simple ingredients makes the best lemon orzo. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Orzo – I prefer to use bronze cut orzo. It helps the sauce stick to the pasta rather than sliding off. Other small pastas can be used, but since it cooks in the broth, this recipe is really tailored for this cut.
- Unsalted butter
- Extra virgin olive oil
- Fresh garlic
- Vegetable broth
- Fresh lemon
- Parmesan cheese
- Coarse kosher salt
- Flat parsley
How to Make Creamy Lemon Orzo (Step-by-Step)
Making your new favorite side dish couldn’t be easier- just follow these simple steps.
- Toss orzo in melted butter and oil. Heat a large skillet over medium heat, melting the butter with the olive oil. Add the dry orzo, tossing in the fats.
- Brown and add garlic. Brown the orzo. Add the minced or grated garlic, sauteing for an additional minute.
- Add broth and lemon. Stir in the vegetable broth and zest and juice from the lemon. Lower to medium-low heat, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Stir in cheese and seasonings. Stir in the parmesan cheese, salt and pepper until cheese has melted. Stir in the remaining butter and parsley. Serve immediately.
Chef’s Notes
- Using bronze cut orzo helps sauce stick to the pasta instead of slide off since it has a textured surface due to the way it is molded (the “die”). Slick surfaces won’t cling to the simple sauce.
- Adding both lemon zest and lemon juice allows for the bright, clean lemon flavor as well as the citrusy goodness. Combining at the end prevents the flavors from turning butter and getting lost in the mix.
- Butter at the very end makes the orzo glossy and the sauce silky.
Customize It!
There are plenty of ways for you to make this creamy lemon orzo your own. Here are a few suggestions.
- Spinach Lemon Orzo: Stir in 2 cups of baby spinach, stems removed at the end, allowing them to wilt. Top with more grated lemon zest.
- Lemon Orzo with Peas: Add 1 cup of frozen peas in the last 3 minutes.
- Herby: Fold in 1 tablespoon of any freshly chopped herb like tarragon, thyme, oregano, mint or rosemary.
- Protein: Make this a well-rounded one dish meal by adding cooked shredded chicken or topping with shrimp.
- Extra-Creamy (alfredo-like): Add 2–3 tablespoons of heavy cream, softened mascarpone or cream cheese at the very end.
Perfect Pairings
It can be served as a vegetarian entree for meatless Monday, as a side dish or the base of other dishes for baked chicken thighs, garlic butter shrimp, salmon croquettes or even marinated skirt steak.
Commonly Asked Questions
The pasta may be overcooked or over stirred. It is a pasta and has gluten, so it will get gummy if either mistake is made.
This could be the lemon you used or adding it earlier than towards the end. Add another tablespoon of salted butter and a pinch of sugar to balance the flavors.
Add another 203 tablespoons of broth or milk to the mixture. Doing while the dish is hot, but off the heat to help it emulsify instead of seperate.
More Sides that Shine
When you have a killer main course, you need equally killer side dishes. Here are some of our favorites.
Creamy Lemon Orzo Recipe
Ingredients
- 2 tablespoons unsalted butter , divided
- 1 tablespoon extra virgin olive oil
- 1 cup dry bronze-cut orzo
- 2 cloves fresh garlic , minced or grated
- 2 ¼ cups low-sodium vegetable broth , warm
- 1 fresh lemon
- ½ cup parmesan cheese , freshly grated
- ½ teaspoon coarse kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons flat parsley , chopped
Instructions
- Heat a large skillet over medium heat, melting 1 tablespoon of the butter with the 1 tablespoon extra virgin olive oil. Add the 1 cup dry bronze-cut orzo, tossing in the fats.
- Brown the orzo, continuing to stir, for 3-4 minutes. Add the minced or grated 2 cloves fresh garlic, sautéing for 1 more minute.
- Stir in the 2 ¼ cups low-sodium vegetable broth and zest and juice from the 1 fresh lemon. Lower to medium-low heat, stirring occasionally, for about 8-10 minutes or until the pasta is al dente and most of the liquid has been absorbed.
- Stir in the ½ cup parmesan cheese, ½ teaspoon coarse kosher salt and 1/4 teaspoon ground black pepper until cheese has melted. Stir in the remaining 1 tablespoon of butter and chopped 2 tablespoons flat parsley. Serve immediately.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage:
Store in an airtight container and in the fridge for up to 5 days. Add a few tablespoons of broth with low heat to bring life back to the sauce.Freezing:
I do not recommend freezing this dish.Nutrition
