Bright and Zesty Lemon Orzo Recipe

Ingredients

  • 1 cup uncooked orzo
  • 2 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Zest and juice of 1 large lemon
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Steps and instructions

  1. In a large saucepan, bring the chicken or vegetable broth to a boil.
  2. Add the orzo to the boiling broth. Reduce the heat to medium and cook until the orzo is tender and the broth is mostly absorbed, about 10 minutes. Stir occasionally to prevent sticking.
  3. While the orzo is cooking, heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
  4. When the orzo is ready, remove from heat and stir in the cooked garlic, lemon zest, lemon juice, Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
  5. Serve the lemon orzo warm, garnished with extra parsley and Parmesan if desired.

Tools for making

Recipe variations

  • Add cooked chicken, shrimp, or grilled vegetables for added protein and flavor.
  • Replace the Parmesan cheese with feta or goat cheese for a different taste.
  • Add some chopped fresh herbs like basil, mint, or dill for added freshness.
  • Include some roasted cherry tomatoes or sun-dried tomatoes for a burst of sweetness.
  • Add a handful of baby spinach or arugula to the cooked orzo for some extra greens.
  • Squeeze some fresh lemon juice over the finished dish for an extra tangy kick.

Recipe overview

This Lemon Orzo recipe is a versatile and flavorful side dish that's sure to impress. It's made with simple ingredients like orzo pasta, fresh lemon, and Parmesan cheese. The dish is cooked in a savory broth to absorb all the flavors, then tossed with lemon zest and juice for a burst of tangy brightness. It is finished off with a sprinkle of Parmesan cheese for a savory touch and fresh parsley for a hit of freshness. This recipe is easy to prepare, taking only about 20 minutes from start to finish, and can be paired with a variety of main dishes. Whether served alongside grilled chicken, fish, or a hearty salad, this Lemon Orzo recipe is a delightful addition to any meal.

Common questions

  1. Can I use vegetable broth instead of chicken broth? Yes, you can use either chicken or vegetable broth for this recipe.
  2. Can I substitute the orzo with another type of pasta? While orzo works best for this recipe, you can try substituting it with other small pasta shapes like rice-shaped pasta or small shells.
  3. Can I make this recipe ahead of time? Yes, you can make the lemon orzo ahead of time and reheat it when ready to serve. Just make sure to store it in an airtight container in the refrigerator and gently reheat it on the stovetop or in the microwave.
  4. Can I add vegetables or protein to this dish? Absolutely! You can add cooked chicken, shrimp, or vegetables like roasted asparagus, sautéed zucchini, or cherry tomatoes to enhance the flavors and make it a more substantial meal.
  5. Can I freeze the leftovers? While it is possible to freeze the lemon orzo, the texture of the pasta may change slightly upon thawing. It is best enjoyed fresh, but if you do freeze it, make sure to thaw it in the refrigerator overnight and reheat gently.

Serving dishes and utensils

  • Saucepan - A large saucepan is needed to cook the orzo in the broth.
  • Skillet - A small skillet is used to cook the garlic for added flavor.
  • Grater - A grater is necessary to grate the Parmesan cheese.
  • Citrus zester - A citrus zester is used to zest the lemon for a burst of flavor.
  • Juicer - A juicer can be used to extract the juice from the lemon easily.
  • Stirring spoon - A stirring spoon or utensil is needed to stir the orzo while it cooks and to mix in the other ingredients.
  • Grater - A grater can be used to garnish the lemon orzo with some additional Parmesan cheese if desired.

Origin stories

Orzo, whose name comes from the Italian for "barley," is actually a type of pasta, not a grain as its appearance might suggest. It's used in Italian cuisine and also shows up in Greek dishes. In Italy, it's frequently used in soups and salads, while in Greece orzo is often baked in dishes similar to a risotto. Our recipe for Lemon Orzo is an homage to these Mediterranean influences, pairing the small, rice-shaped pasta with the fresh flavors of lemon and parsley. This dish is as versatile as it is delicious, serving as a side dish to chicken or fish, or as a light main course on its own. It's a testament to how simple ingredients can come together to create something truly special.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.