Creamy Lemon Orzo With Parmesan in 25 Minutes
Creamy lemon orzo with Parmesan is cozy yet bright, with risotto-like comfort and a quick, forgiving stovetop method—perfect as a Mediterranean-inspired side or a light dinner base.
Equipment
- Small saucepan (to warm broth)
- Medium saucepan or shallow Dutch oven (2–3 quarts)
- Microplane or zester
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
Ingredients
- 1 cup dry orzo pasta (200 g)
- 2 tablespoons unsalted butter (28 g)
- 1 tablespoon olive oil (15 ml)
- 2 cloves garlic finely minced (about 2 teaspoons)
- 2 1/2 cups low-sodium chicken or vegetable broth (600 ml), warm; use vegetable broth for a meat-free dish
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to finish
- 1/2 cup whole milk or half-and-half (120 ml)
- 1/2 cup finely grated Parmesan cheese (45 g), loosely packed
- 1 teaspoon lemon zest finely grated (from 1 lemon)
- 2-3 teaspoons fresh lemon juice to taste
- 2 tablespoons fresh parsley or chives finely chopped (5–7 g), optional
Instructions
- Warm the broth in a small saucepan or in the microwave until steaming but not boiling.
- In a medium saucepan or shallow Dutch oven (about 2–3 quarts), melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 30–60 seconds, stirring, just until fragrant (do not brown).
- Stir in the dry orzo so it’s coated in the butter-oil mixture. Toast for 2–3 minutes, stirring frequently, until some pieces look slightly golden and smell nutty.
- Pour in about 2 cups (480 ml) of the warm broth, along with the salt and pepper. Stir, scraping up any bits from the bottom. Bring to a gentle simmer, then reduce heat to medium-low and cook uncovered 8–10 minutes, stirring every minute or so, until most liquid is absorbed but the orzo still looks a little loose.
- Add the remaining 1/2 cup (120 ml) broth and the milk (or half-and-half). Simmer gently, stirring often, another 4–6 minutes, until the orzo is al dente and suspended in a sauce that’s slightly thinner than you want (it thickens as it stands).
- Turn heat to low. Add the Parmesan in 2–3 additions, stirring constantly to melt smoothly. Stir in the lemon zest. Taste and adjust salt and pepper.
- Remove from heat. Stir in 2 teaspoons lemon juice, then taste and add up to 1 teaspoon more if desired. Fold in parsley or chives, if using.
- Let stand 2–3 minutes to thicken. If needed, loosen with a splash of warm broth or hot water until it flows slowly off a spoon. Serve right away while still creamy.
Nutrition
Calories: 390kcalCarbohydrates: 48gProtein: 14gFat: 16gSaturated Fat: 8gCholesterol: 40mgSodium: 650mgPotassium: 220mgFiber: 2gSugar: 4gVitamin A: 420IUVitamin C: 8mgCalcium: 220mgIron: 1.6mg
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