Lemon Orzo Simple and Delicious (Printable)
Bright, creamy orzo with lemon, herbs, and Parmesan. Ready in 25 minutes for easy weeknight dining.
# Ingredient List:
→ Pasta
01 - 1 cup (200 g) orzo pasta
02 - 4 cups (1 liter) water
03 - 1 teaspoon salt
→ Sauce & Flavors
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons olive oil
06 - 1 large lemon, zested and juiced (about 3 tablespoons juice)
07 - 1/2 cup (50 g) grated Parmesan cheese
08 - 1/4 cup (10 g) fresh parsley, finely chopped
09 - 1/2 teaspoon freshly ground black pepper
10 - Salt, to taste
→ Optional Additions
11 - 1/2 cup (80 g) frozen peas
12 - 1 garlic clove, minced
# How to Make:
01 - Bring the water and salt to a boil in a medium saucepan. Add the orzo and cook according to package instructions (about 8-10 minutes) until al dente. Drain well.
02 - While the orzo drains, melt the butter and olive oil in the same saucepan over medium heat. If using, add the minced garlic and sauté for 30 seconds until fragrant.
03 - Return the drained orzo to the saucepan. Add lemon zest, lemon juice, Parmesan, black pepper, and parsley. If using peas, stir them in now.
04 - Toss everything together until the orzo is creamy and well coated. Season with additional salt and pepper to taste.
05 - Serve warm, garnished with extra parsley and lemon zest if desired.
# Expert Tips:
01 -
- It is the perfect balance of creamy and bright, making it impossible to stop eating
- This dish transforms simple pantry ingredients into something that tastes restaurant worthy
02 -
- Do not skip the lemon zest because it contains all the fragrant oils that make this dish taste bright and fresh
- The residual heat from the cooked orzo is enough to melt the Parmesan into a glossy sauce without needing to return it to the stove
03 -
- Grate your Parmesan fresh from a block because pre grated cheese has anti caking agents that prevent smooth melting
- Reserve a splash of pasta water before draining in case you need to loosen the sauce