Creamy Lemon Orzo
Creamy Lemon Orzo is a zesty, comforting, and quick Mediterranean-inspired dish made with orzo pasta, fresh lemon juice, garlic, and Parmesan; perfect as a main or a side.
Equipment
- 1 Medium saucepan For boiling orzo
- 1 Zester For fresh lemon zest
- 1 Wooden spoon (for stirring)
Ingredients
- 1 cup orzo pasta uncooked
- 1 ½ cups water or vegetable broth for more flavor
- 1 tbsp olive oil or unsalted butter
- 2 cloves garlic minced
- 1 tsp lemon zest fresh
- 2 tbsp lemon juice freshly squeezed
- ⅓ cup grated Parmesan plus more for topping
- ½ cup heavy cream or milk or Greek yogurt
- to taste salt & pepper
- optional fresh herbs parsley or basil for garnish
Instructions
- In a medium saucepan, bring water or broth to a gentle boil. Add the orzo and a pinch of salt.
- Cook the orzo for 8- 10 minutes, stirring occasionally, until tender but not mushy.
- While orzo cooks, heat olive oil in a small pan. Sauté garlic for 1-2 minutes until fragrant.
- Once the orzo is cooked and most of the liquid is absorbed, lower the heat and stir in the sautéed garlic, lemon juice, lemon zest, and cream.
- Add Parmesan and stir gently until the sauce is creamy. If it thickens too much, splash in extra water or broth.
- Season with salt and pepper. Remove from heat and let rest for 5 minutes to thicken.
- Garnish with extra Parmesan and fresh herbs before serving.
Notes
- For a lighter version, substitute the cream with low-fat milk or Greek yogurt.
- Add peas, spinach, or grilled chicken for a more complete meal.
