Ingredients (~6 servings)
- 3 Tbsp olive oil (divided)
- 1 Tbsp minced fresh garlic (~3 cloves)
- 1 quart low-sodium chicken broth (plus more as needed)
- Salt to taste
- 1 Tbsp lemon zest (divided)
- 12 oz (~2 cups) dry orzo pasta
- 1/2 cup finely shredded parmesan cheese
- 1/4 cup lemon juice
- 3/4 tsp ground black pepper
- 2 Tbsp minced fresh parsley (optional for garnish)
Sauté the Garlic in Olive Oil
Heat 1 Tbsp olive oil in a medium saucepan over medium-low heat.
Add the garlic and sauté for ~20 seconds or until fragrant and just barely deepening in color.
Don’t let it brown or it’ll turn bitter.
Add Broth and Bring to a Boil
Pour in the chicken broth and bring to a boil over medium-high heat.
Once boiling, stir in the orzo, 1 1/2 tsp of the lemon zest, and salt to taste.
Reduce heat to medium-low.
Simmer the Orzo Until Tender
Let it simmer until the orzo is tender, stirring once halfway through – this takes ~10-12 minutes total.
The orzo will absorb most of the broth as it cooks, but if it’s looking dry before the pasta is tender, add a bit more broth.
You want it creamy, not dry.
Finish with Lemon and Parmesan
Remove from heat and stir in the lemon juice, remaining 2 Tbsp olive oil, remaining 1 1/2 tsp lemon zest, parmesan, and pepper.
The residual heat will melt the cheese and create a light sauce.
Garnish with parsley if you’ve got it.
Lemon Orzo
Ingredients
Ingredients (~6 servings)
- 3 Tbsp olive oil divided
- 1 Tbsp minced fresh garlic ~3 cloves
- 1 quart low-sodium chicken broth plus more as needed
- Salt to taste
- 1 Tbsp lemon zest divided
- 12 oz dry orzo pasta ~2 cups
- 1/2 cup finely shredded parmesan cheese
- 1/4 cup lemon juice
- 3/4 tsp ground black pepper
- 2 Tbsp minced fresh parsley optional for garnish
Instructions
- Heat 1 Tbsp olive oil in a medium saucepan over medium-low heat.
- Add garlic and sauté for 20 seconds until fragrant.
- Pour in chicken broth and bring to a boil over medium-high heat.
- Stir in orzo, 1 1/2 tsp lemon zest, and salt to taste.
- Reduce heat to medium-low and simmer for 10-12 minutes, stirring halfway through, until orzo is tender.
- Add more broth if needed to keep creamy.
- Remove from heat and stir in lemon juice, remaining 2 Tbsp olive oil, remaining 1 1/2 tsp lemon zest, parmesan, and pepper.
- Garnish with parsley if desired.
