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This creamy lemon orzo is a quick and delicious side dish that brightens up any meal with its tangy freshness and rich, comforting texture. It comes together in just about 20 minutes, requiring only one pan and pantryfriendly ingredients. Whether paired with chicken, fish, or lamb, it adds a lovely touch of zest and creaminess to your dinner table.
I first made this recipe on a weekend when I wanted something light but satisfying alongside roasted chicken. It quickly became a frequent request from friends and family.
Ingredients
- Olive oil: a good quality extra virgin version enhances the flavor and helps sauté the aromatics evenly
- Half an onion or one shallot: finely diced adds sweetness and depth to the base shallots offer a milder taste
- Two to three garlic cloves: minced bring a fresh savory punch fresh garlic works best but garlic powder reinforces the flavor
- Garlic powder: adds subtle warmth and complexity to the garlic notes
- Salt: essential for seasoning and balancing the dish
- Ground black pepper: for a gentle heat and to complement the lemon
- Dry orzo pasta: about 1¼ cups or 8 ounces look for a small rice shaped pasta that toasts well and cooks evenly
- Chicken broth: 2½ cups adds savory richness and depth homemade or low sodium store bought works fine
- Zest from one lemon: gives bright citrus aroma and flavor without acidity
- Fresh lemon juice: about 3 tablespoons adds tang and freshness adjusted to taste
- Grated Parmesan cheese: one third cup for the creamy salty finish freshly grated Parmesan is best for melt and flavor
- Butter: two to three tablespoons enriches the sauce and rounds out the lemon
- Fresh chopped parsley: for garnish adds herbal brightness and a pop of color
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large skillet with high sides over medium heat until shimmering. Add the finely diced onion and cook gently for about 2 to 3 minutes until softened but not browned. Stir in the minced garlic, garlic powder, salt, and black pepper and cook for 30 seconds more until the mixture is fragrant and glossy.
- Toast the Orzo:
- Add the orzo pasta to the skillet. Stir continuously for 1 to 2 minutes allowing the orzo to lightly toast. This step develops a nutty flavor and prevents the pasta from becoming mushy.
- Simmer the Orzo:
- Pour the chicken broth into the skillet and stir the mixture. Raise the heat slightly and bring to a gentle simmer. Allow the orzo to cook, stirring occasionally, until it is tender and most of the broth is absorbed. This usually takes about 10 minutes. If the orzo looks dry before fully cooked, add a splash of water or broth to loosen it.
- Finish with Lemon and Cheese:
- Remove the skillet from heat and stir in the lemon zest, fresh lemon juice, grated Parmesan cheese, and butter. Stir until the butter melts and everything is well combined. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle chopped parsley over the top before serving.
A memorable moment with this recipe was serving it alongside slow cooked lamb shanks for a dinner party. Everyone raved about how the orzo complemented the rich meat perfectly.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan with a splash of broth or water to bring back the creamy texture. Avoid microwaving without loosening it up first or it may dry out.
Ingredient Substitutions
Vegetarians can swap chicken broth for vegetable broth without losing flavor. Butter can be replaced with olive oil for a lighter finish or coconut oil for a subtly different richness. Try Pecorino Romano instead of Parmesan for a sharper cheese note. Lemon juice can be adjusted based on sourness preference or use lime juice for a slightly different citrus twist.
Serving Suggestions
Serve this creamy lemon orzo alongside roasted chicken, grilled shrimp, or pan seared fish. Toss in steamed peas, sautéed spinach, or roasted cherry tomatoes for a veggie boost. Top with freshly chopped herbs like basil or dill for extra freshness and color.
This creamy lemon orzo is an effortless bright side that elevates weeknight dinners. It’s quick to make and endlessly adaptable.
Common Questions About Recipes
- → How do I achieve a creamy texture without cream?
Stirring in butter and Parmesan cheese at the end creates a naturally rich and creamy finish without the need for heavy cream.
- → Can I substitute chicken broth with vegetable broth?
Yes, vegetable broth works well and keeps the dish flavorful and suitable for vegetarian preferences.
- → How can I make the lemon flavor more pronounced?
Add extra lemon zest or an additional splash of fresh lemon juice right before serving to brighten the dish further.
- → What is the best way to toast orzo before cooking?
Cook the dry orzo in olive oil over medium heat for 1-2 minutes until lightly golden and fragrant before adding broth.
- → How should leftovers be stored and reheated?
Keep leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or water to restore moisture.