Lazy Lemon Orzo
This lazy lemon orzo recipe is what you make when you want maximum flavor with minimum effort. A creamy lemon orzo that’s bright, garlicky, and deeply savory from Parmesan. It's made in one pot, under 30 minutes, no babysitting, and no fancy steps. It’s the kind of orzo side dish that quietly steals the spotlight.
Servings: 4 servings (as a side)
Calories: 331kcal
Ingredients
- 1 ½ tablespoons olive oil
- 1 ¼ cups dry orzo pasta can be whole wheat
- 1 ½ teaspoon lemon zest divided
- 1 cloves garlic minced, see note#1
- 3 cups low-sodium chicken broth see note#2
- 2 tablespoons lemon juice or more to taste
- ½ teaspoon salt or to taste
- ¾ cups shredded parmesan cheese or feta cheese, see note#3.
Optional:
- ½ teaspoon black pepper freshly grated
- 2 tablespoons fresh parsley or chives chopped
Instructions
- Add the orzo and olive oil to a pot or deep saucepan and heat over medium heat, stirring constantly with a wooden spoon, for 1-2 minutes. 👉 This lightly toasts the pasta giving it flavor.
- Add garlic and half of the lemon zest and saute for 30-60 seconds.
- Carefully pour in almost all of the chicken broth (reserve about half a cup), add the lemon juice and salt, and stir to combine.Bring to a boil, lower the heat to a gentle simmer, cover with a lid and cook until al dente, about 10-12 minutes (see note#4).👉 Cooking over very low heat (a gentle simmer) prevents the pasta from sticking to the bottom of the pot.👉 Before taking it off the stovetop, orzo should still look soupy. Add the rest of the chicken broth if needed.
- Take the pot off the stovetop, add the rest of the lemon zest and parmesan cheese, and stir to combine. Taste and adjust the salt and lemon juice if needed.
- Cover the pot with the lid and let it rest for 10 minutes. 👉 This step allows orzo to cook fully while still remaining creamy.Serve with freshly grated black pepper and chopped fresh chives or parsley.
Video
Notes
Note #1: You can double the quantity of garlic if you prefer. You can also use granulated garlic (¼ teaspoon for every one fresh clove).
Note #2: You can use water and a chicken bouillon cube. Can also use vegetable broth.
Note #2: If you use feta instead of Parmesan cheese, you'll need a bit more.
Note #4: Cooking time can vary depending on the brand. Check the package instructions and taste towards the end to ensure that orzo is cooked to al dente.
Storage
Allow the leftovers to come to room temperature, then store it in an airtight container in the fridge for up to 4 days. Reheating: On the stove: Place your leftover lemon orzo in a saucepan with a splash of water and warm over low heat. In a microwave oven: Add a splash of water to the container, cover, and microwave on high for 1-2 minutes or as needed. Freezing: Not suggested.Similar recipes to try:
Nutrition
Calories: 331kcal | Carbohydrates: 40g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 675mg | Potassium: 307mg | Fiber: 2g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 4mg | Calcium: 187mg | Iron: 1mg
