Hey y'all! If you're craving a bright, creamy, and comforting side that fits just about any meal, this Lemon Garlic Parmesan Orzo is a total winner. It's bursting with fresh lemony zest, savory garlic, and nutty Parmesan—making it irresistible for weeknight dinners, potlucks, or even a light lunch. Creamy yet tangy, it comes together in just 30 minutes. Let’s get cooking!
Why You'll Love This Lemon Garlic Parmesan Orzo
- Quick & Easy: Ready in just 30 minutes—perfect for busy weeknights.
- Zesty Flavor: Fresh lemon juice and zest give this dish a bright kick.
- Creamy Texture: Parmesan brings creaminess without heavy cream.
- Versatile: Serve it as a main or alongside your favorite protein.
- Minimal Cleanup: Everything comes together in one pot for ease.
Ingredients
- 1 ¼ cups orzo pasta
- 2 tablespoons olive oil
- 3 large cloves garlic, finely minced
- 2 ½ cups low-sodium chicken or vegetable broth
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice (about half a lemon)
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- ½ teaspoon salt (more to taste)
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
Prep the Aromatics
- Mince your garlic and zest the lemon. Set both aside separately.
Sauté the Orzo
- Heat olive oil in a medium saucepan over medium heat. Add garlic and sauté for 30 seconds, just until fragrant.
- Add orzo. Stir to coat the grains in oil, letting orzo toast for about 2 minutes, stirring constantly.
Cook the Orzo
- Pour in the broth. Bring mixture to a gentle boil, then reduce heat to a simmer.
- Cook uncovered, stirring occasionally, for 8–10 minutes, until orzo is tender and most of the liquid is absorbed.
Finish with Creamy Flavor
- Remove pan from heat. Stir in butter, lemon zest, lemon juice, and Parmesan cheese.
- Season with salt and pepper to taste. Stir in parsley if desired. Serve immediately while creamy.
Notes
- Stir orzo regularly as it cooks to keep it from sticking to the pan or clumping together.
- If orzo absorbs liquid too quickly, add extra broth or water in small amounts as needed.
- Use freshly grated Parmesan for best melting and flavor—pre-shredded can be grainy.
Variations
- Lemon Garlic Spinach Orzo: Stir in 2 cups baby spinach during the last 2 minutes of cooking.
- Chicken Lemon Garlic Parmesan Orzo: Add cooked, diced chicken for a hearty one-pot meal.
- Vegan Lemon Herb Orzo: Use vegetable broth, vegan Parmesan, and olive oil instead of butter.
Required Equipment
- Medium saucepan (3-quart)
- Wooden spoon or spatula
- Microplane or fine grater (for lemon zest and Parmesan)
- Measuring cups and spoons
Storage Instructions & Shelf Life
Store leftover Lemon Garlic Parmesan Orzo in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth and warm gently on the stovetop or microwave until creamy.
Serving Ideas & Pairings
- Enjoy as a light main topped with extra parsley and lemon wedge.
- Pairs beautifully with grilled chicken, shrimp, or salmon.
- Serve alongside roasted vegetables or a fresh green salad.
Pro Tips for Lemon Garlic Parmesan Orzo
- For a brighter lemon flavor, add an extra squeeze of juice just before serving.
- Watch the orzo in the last minutes—overcooking can make it mushy.
- Stir in Parmesan off the heat so it melts evenly without clumping.
Frequently Asked Questions
- Can I use rice instead of orzo?
- Orzo has a unique texture, but you can substitute with arborio rice—adding more broth and adjusting cook time for risotto-like results.
- Is this recipe gluten-free?
- Traditional orzo contains wheat, but look for gluten-free orzo at specialty stores if needed.
- Can I make Lemon Garlic Parmesan Orzo ahead of time?
- Yes! Prepare as directed, cool, and store in the fridge. Add a splash of broth when reheating to bring back the creaminess.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth (or vegetable broth)
- ⅓ cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
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2Stir in the orzo and toast for 1-2 minutes, until some grains become lightly golden.
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3Pour in the chicken broth and bring to a gentle boil. Reduce the heat, cover, and simmer for 8-10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
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4Stir in the butter, lemon juice, lemon zest, and Parmesan cheese until creamy. Season with salt and pepper to taste.
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5Remove from heat. Garnish with chopped parsley if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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