Description
Lemon Orzo is a vibrant and flavorful pasta dish featuring tender orzo cooked in vegetable broth, infused with fresh garlic, olive oil, butter, and zesty lemon. Finished with nutty Parmesan cheese and fresh parsley, this dish is perfect served warm or chilled as a light, refreshing side or main course.
Ingredients
Scale
Orzo and Liquid
- 1 cup Orzo Pasta
- 2 cups Vegetable Broth
Flavorings and Fats
- 2 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Butter
- 2 cloves Garlic (minced)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 tablespoon Lemon Zest (grated)
Cheese and Herbs
- 1/2 cup Parmesan Cheese (grated)
- 1/4 cup Fresh Parsley (chopped)
Seasonings
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare the Ingredients: Gather all ingredients, mince the garlic cloves finely, zest the lemon using a grater, and squeeze fresh lemon juice. Having everything ready makes the cooking process smooth and efficient.
- Cook the Orzo: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of orzo pasta and a pinch of salt. Cook the orzo for 8-10 minutes or until al dente, meaning tender but still firm to the bite.
- Drain the Orzo: Once cooked, remove the saucepan from heat and drain the orzo using a colander, discarding the cooking liquid or reserving it for later use if desired.
- Sauté the Aromatics: Return the empty saucepan to the stovetop over medium heat. Add 2 tablespoons of olive oil and 2 tablespoons of butter. When the butter has melted, add the minced garlic and sauté for 1-2 minutes until it becomes fragrant and slightly golden but not burnt.
- Add the Orzo: Pour the drained orzo back into the saucepan, tossing it thoroughly to coat the pasta with the garlic-infused olive oil and butter mixture. This helps layer the flavors evenly throughout the dish.
- Incorporate the Lemon: Add 1/4 cup of freshly squeezed lemon juice and 1 tablespoon of lemon zest to the orzo. Stir everything together, ensuring the bright citrus flavors are evenly distributed.
- Finish with Cheese and Herbs: Remove the saucepan from heat. Fold in 1/2 cup of grated Parmesan cheese and 1/4 cup of chopped fresh parsley. Season with salt and freshly ground black pepper according to taste. Mixing off heat prevents the cheese from clumping and allows it to melt gently into the dish.
- Serve and Enjoy: Transfer the lemon orzo to a serving bowl, garnish with additional parsley or lemon zest if desired, and serve either warm or chilled, depending on preference.
Notes
- Use extra virgin olive oil for the best flavor and aroma.
- Vegetable broth adds more depth than cooking orzo in water.
- Do not overcook the orzo to avoid mushiness; al dente texture is ideal.
- Fresh lemon juice and zest provide a bright, authentic citrus flavor.
- Parmesan cheese should be folded in off the heat to melt smoothly without clumping.
- This dish can be served warm or chilled as a refreshing side or light main dish.
- For a vegan option, substitute butter with additional olive oil and omit Parmesan or use a vegan cheese alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
