Description
Creamy, cheesy, and bright with fresh lemon, this Parmesan Orzo is the 15-minute side dish that steals the spotlight every single time.
Ingredients
Scale
- 1½ cups (300g) orzo pasta
- 3 cups (720ml) low-sodium chicken or vegetable broth
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (30ml) extra virgin olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- Zest of 2 lemons (about 2 tablespoons)
- ¼ cup (60ml) fresh lemon juice
- ¾ cup (75g) freshly grated Parmesan cheese, plus more for serving
- ¼ cup (15g) fresh parsley, chopped
- 2 tablespoons fresh basil, thinly sliced (optional)
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil and butter in a large skillet over medium heat until butter melts and foams slightly.
- Add minced garlic and sauté for 30 seconds until fragrant but not browned.
- Add dry orzo to the pan and toast, stirring frequently, for 2-3 minutes until lightly golden.
- Pour in the broth and bring to a gentle boil. Reduce heat to medium-low and simmer partially covered for 10-12 minutes, stirring occasionally.
- Remove from heat when orzo is tender but still has a slight bite and most liquid is absorbed.
- Stir in lemon zest and juice, then let sit uncovered for 2 minutes.
- Gradually add grated Parmesan while stirring constantly until melted into a creamy sauce.
- Fold in parsley, optional basil, and red pepper flakes if using.
- Season with salt and pepper to taste, remembering Parmesan adds saltiness.
- Serve immediately topped with additional Parmesan, a drizzle of olive oil, and fresh herbs.