Garlic Lemon Orzo (Printer-Friendly Version)
Tender orzo simmered in broth, finished with fresh lemon, garlic, and Parmesan for a bright, creamy side.
# What You'll Need:
→ Vegetables and Aromatics
01 -
1 tablespoon olive oil
02 -
½ medium onion, finely diced
03 -
2 to 3 garlic cloves, minced
→ Seasonings
04 -
½ teaspoon garlic powder
05 -
½ teaspoon salt
06 -
½ teaspoon ground black pepper
→ Pasta and Broth
07 -
1¼ cups dry orzo pasta (8 ounces)
08 -
2½ cups chicken broth
→ Citrus and Dairy
09 -
Zest of 1 lemon
10 -
3 tablespoons fresh lemon juice
11 -
⅓ cup grated Parmesan cheese
12 -
2 to 3 tablespoons unsalted butter
→ Garnish
13 -
Fresh chopped parsley
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2 to 3 minutes until softened. Stir in minced garlic, garlic powder, salt, and pepper; cook for 30 seconds until fragrant.
02 -
Add dry orzo to the skillet and stir continuously for 1 to 2 minutes to lightly toast the pasta.
03 -
Pour in chicken broth and bring to a gentle simmer. Cook the orzo, stirring occasionally, until tender and most liquid is absorbed, approximately 10 minutes. Add a splash of water or broth if needed to loosen consistency.
04 -
Incorporate lemon zest, lemon juice, grated Parmesan, and butter into the cooked orzo. Adjust seasoning with additional salt and pepper. Garnish with fresh parsley.
# Additional Tips:
01 -
For intensified lemon flavor, increase zest or lemon juice. For a creamier texture, stir in extra butter or a splash of heavy cream. Leftovers keep well refrigerated for up to 3 days; reheat with added broth or water to maintain moisture. Enhance the dish by adding spinach, peas, or roasted cherry tomatoes, or serve alongside protein such as grilled chicken or shrimp.