Lemon Orzo
This is basically a one-pot risotto technique but with orzo instead of rice. The pasta cooks directly in the broth so it absorbs all that flavor, and the lemon keeps it bright.
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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.
Notes
Don't let garlic brown or it will turn bitter. The residual heat will melt the cheese and create a light sauce.
Tried this recipe?Leave a comment below & let me know!