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Lemon Orzo

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This Lemon Orzo is a bright and creamy one-pot pasta dish made with tender orzo, fresh lemon, Parmesan cheese, and herbs for a quick and comforting meal without heavy cream.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

  • 1 tablespoon unsalted butter or extra-virgin olive oil
  • 1 1/2 cups orzo pasta
  • 3 to 4 cups vegetable broth
  • 2 garlic cloves, grated
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup frozen peas
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley, basil, or dill
  • Extra Parmesan cheese for serving
  • 1 cup cooked chickpeas (optional)
  • 1 cup sautéed asparagus (optional)
  • Fresh spinach (optional)
  • Steamed broccoli (optional)

Instructions

  1. Heat the butter or olive oil in a large saucepan or Dutch oven over medium heat.
  2. Add the orzo pasta and cook for about 2 minutes, stirring frequently, until lightly toasted.
  3. Pour in 3 cups of vegetable broth and add the grated garlic, salt, and black pepper.
  4. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
  5. Simmer for about 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  6. Stir in the frozen peas and cook for another 2 minutes until heated through.
  7. Remove the pot from the heat.
  8. Add the lemon juice, lemon zest, Parmesan cheese, and half of the chopped herbs.
  9. Stir until the cheese melts and the orzo becomes creamy.
  10. If needed, add extra broth a little at a time to loosen the texture.
  11. Taste and adjust seasoning with additional salt, pepper, or lemon juice.
  12. Serve warm topped with remaining herbs and extra Parmesan cheese.

Notes

  • Toasting the orzo enhances its nutty flavor.
  • Fresh peas can replace frozen peas if desired.
  • Spinach, asparagus, broccoli, or zucchini make great vegetable additions.
  • Use olive oil and plant-based cheese for a vegan variation.
  • Feta or Pecorino Romano can replace Parmesan cheese.
  • Store leftovers in the refrigerator for up to 3 days.
  • Freeze for up to 3 months in an airtight container.
  • Add extra broth when reheating to maintain a creamy texture.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 3g
  • Protein: 11g
  • Cholesterol: 15mg

Find it online: https://cooksplash.com/lemon-orzo/