Description
This dish is creamy, zesty, and feels like spring in a bowl—but with zero stress. It’s the weeknight wonder you didn’t know you needed. One pot, minimal cleanup, and it delivers serious flavor with lemony brightness, garlic warmth, and tender orzo that’s somewhere between risotto and pasta magic.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 cup dry orzo pasta
2 cups vegetable broth (or chicken broth)
Zest of 1 lemon
Juice of 1 lemon (about 2–3 tablespoons)
Salt and pepper to taste
1/4 cup grated Parmesan (plus extra for serving)
2 tablespoons butter (optional, for extra creaminess)
Fresh parsley or basil, chopped (optional garnish)
Instructions
Step 1: Heat olive oil in a medium saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant, not browned.
Step 2: Add the dry orzo and stir it around for a minute to toast it slightly—this gives a deeper flavor.
Step 3: Pour in the broth and bring to a simmer. Stir occasionally and let cook for 10–12 minutes, or until the orzo is tender and the liquid is mostly absorbed.
Step 4: Stir in the lemon zest, lemon juice, Parmesan, butter (if using), and season with salt and pepper to taste.
Step 5: Let it sit for a couple minutes to thicken slightly, then serve with more Parmesan and fresh herbs on top.
Notes
Want more veggies? Add a handful of spinach, peas, or chopped asparagus in the last few minutes of cooking.
For protein, stir in cooked shredded chicken, canned white beans, or grilled shrimp.
Use a high-quality Parmesan for max flavor—it melts right in.
If it gets too thick, add a splash of broth or water to loosen it up.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~320 per serving
- Protein: ~9g per serving