Creamy Lemon Orzo Recipe

overhead shot of bowl of creamy lemon orzo

Course: Side Dish

Cuisine: American, Italian

Keyword: creamy lemon orzo, easy lemon orzo, lemon orzo, lemon parmesan orzo, one pot lemon orzo, weeknight side dish

Prep Time: 2

Cook Time: 20

Total Time: 22

Servings:

Calories: 287kcal

Author: Jessica Formicola

Make creamy lemon orzo in one pan: toast the orzo in butter and olive oil, simmer with broth and fresh lemon, then finish with Parmesan, butter, and parsley. Silky texture, bright flavor- weeknight fast.

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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