Looking for an easy, light, and delicious side dish the whole family will enjoy? Try Lemon Parmesan Orzo (serves 4)—ready in under 15 minutes!
Orzo is one of those pantry staples I always keep on hand. This rice-shaped pasta cooks quickly and takes on flavors beautifully. In this recipe, orzo cooks in chicken broth for extra flavor, then is brightened with fresh lemon juice and zest, enriched with butter and Parmesan, and finished with a touch of black pepper.
Prepare the Orzo
Bring 2 cups of chicken broth to a full boil in a large saucepan over medium heat. Add 5 ounces of uncooked orzo and stir. Reduce heat to medium-low and cook uncovered for 9–11 minutes, stirring often so the orzo doesn’t stick, until the pasta is tender and the broth is absorbed.
While the Orzo Cooks
While the pasta cooks, prepare the remaining ingredients so they’re ready to add immediately once the orzo is done. Finely grate about 1/3 cup fresh Parmesan (fresh is best), melt 1 tablespoon butter, zest two teaspoons of lemon peel, and measure 2 teaspoons fresh lemon juice. Have 1/8 teaspoon ground black pepper nearby as well.
Tip: If you don’t have a microplane, use the smallest side of a box grater to grate the lemon peel, avoiding the white pith, which can be bitter.
Finish the Orzo
When the orzo is tender and the broth has been absorbed, immediately remove the pan from heat and add the melted butter, lemon juice, lemon zest, grated Parmesan, and black pepper while the pasta is hot. Stir thoroughly so the residual heat melts the cheese and combines the flavors.
Serve the Lemon Parmesan Orzo
Transfer the finished orzo to a serving bowl and sprinkle with the remaining Parmesan. Garnish with a few strips of lemon peel and fresh parsley if desired. Serve hot.
This orzo is a versatile side that pairs well with beef, chicken, pork, or fish. We recently served it alongside grilled halibut with mango-peach salsa and fresh green beans for a bright, satisfying meal.
I hope you enjoy this simple, flavorful side dish. It’s quick to prepare, adaptable, and makes a lovely accompaniment to many main courses.
Printable Recipe
Ingredients
- 2 cups chicken broth
- 5 ounces uncooked orzo pasta
- 1 Tablespoon butter, melted
- 2 teaspoons lemon zest
- 2 teaspoons fresh lemon juice
- 1/3 cup finely grated Parmesan cheese (fresh is best)
- 1/8 teaspoon ground black pepper
- 2 Tablespoons additional Parmesan for garnish
Instructions
- Bring chicken broth to a full boil in a large saucepan. Add the uncooked orzo and stir. Reduce heat to medium-low and cook uncovered 9–11 minutes, stirring often, until the orzo is tender and the broth is absorbed. While the pasta cooks, prep remaining ingredients.
- When the orzo is done, remove from heat and quickly add the melted butter, lemon zest and juice, grated Parmesan, and black pepper. Stir until the cheese melts and the mixture is well combined.
- Transfer to a serving bowl, sprinkle with remaining Parmesan, and garnish with lemon peel strips and fresh parsley if desired. Serve hot.
Nutrition Facts (per serving)
Calories: 210 • Fat: 7g • Carbohydrates: 28g • Protein: 9g
Original recipe source: “Christmas with Southern Living 2006,” Oxmoor House, page 28.