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Citrus brings bright flavor to this easy lemon orzo recipe. It’s a simple side that goes equally well with chicken, pork, or fish.
Does anyone else struggle when it comes to figuring out side dishes for dinner? For some reason the main is no problem and our veggies are often dictated by the season, but half the time I forget to round it out with another dish!
Thank goodness there are ingredients like orzo, which cooks up so quickly I can pretend it was in my game plan all along.
Creamy lemon orzo is a favorite because it can go well with so many dishes, especially those that favor lemon as well. You can easily bump the lemon up or down depending on your taste, but I recommend definitely using the zest!
This dish has saved many weeknight dinners at my house. It’s a staple here!
Ingredients for lemon orzo
Full list of ingredients including quantities is located in the recipe card.
You’ll need:
- Butter
- Orzo pasta – This recipe uses regular orzo. There are orzo varieties now that are made with alternative flours and/or are enriched with other ingredients like probiotics. I have not tested this recipe with any of those, so if you choose to use one, keep in mind the results might differ from mine.
- Garlic cloves, minced
- Chicken or vegetable broth
- Lemon – You’ll need both the zest and juice, so make sure you have a fresh lemon!
- Heavy cream
- Freshly grated parmesan cheese – Make sure you use grated parmesan, not canned or bagged. Grated will melt better in the dish to get a smooth sauce.
- Salt and pepper
How to make this recipe
Set a 10-inch skillet or 3-quart saute pan over medium heat. Add the butter.
Once the butter is melted, add the orzo and minced garlic and stir to coat. Toast the orzo, stirring frequently, for just 1-2 minutes.
Stir in the broth and lemon zest. Increase the heat to medium-high to bring the mixture to a boil, then reduce heat to medium-low and cover.
Simmer, stirring every so often, until the orzo is tender. This will take about 10 minutes.
Remove the lid and stir in the heavy cream and parmesan. Add the lemon juice, a little at a time, tasting as you go. You might not use all of the juice.
At this point, the sauce might seem overly runny, but it will thicken more as it cools.
Stir in salt and pepper to taste. Add chopped fresh parsley for garnish if you like, and serve.
Serving suggestions
This is such a simple dish that it goes well with lots of main meals. We enjoy it with things like smoked chicken legs, ham steak, pesto shrimp, and even burgers!
This is great with some chopped roasted asparagus on top or mixed in, or stir in chopped fresh spinach to wilt right at the end of cooking.
Leftover orzo should be stored in an airtight container in the refrigerator. It will keep for up to 3 days.
The orzo will absorb more of the sauce as it is stored, so it won’t be quite as creamy as when it is freshly made, but it’s still delicious! Reheat in the microwave or gently in a low saucepan, adding a bit of chicken or vegetable stock to thin as needed.
This super easy lemon orzo recipe is frequently in our weeknight meal plan. Add it to yours!
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Lemon Orzo
Ingredients
- 1 tablespoon salted butter
- 1 cup orzo
- 2 cloves garlic, minced
- 2 1/2 cup chicken stock, or vegetable broth
- 1 lemon, zested and juiced
- 1/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Set a wide saucepan over medium heat and add butter. Once melted, add orzo and garlic and toast, stirring often, for 1-2 minutes.1 tablespoon salted butter, 1 cup orzo, 2 cloves garlic
- Stir in broth and lemon zest. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until orzo is tender, about 10 minutes.2 1/2 cup chicken stock, 1 lemon
- Remove lid and stir in cream and parmesan, then gradually add lemon juice to taste. Season with salt and pepper, then garnish with parsley and serve.1/4 cup heavy cream, 1/4 cup grated parmesan cheese, Salt and pepper, Chopped fresh parsley
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
