Creamy Lemon Parmesan Orzo
This cozy orzo is cooked like a quick risotto, but with less stirring and a shorter cook time. Lemon, Parmesan, and a little butter make it creamy without needing cream.
Total
30 min
Servings
4 as a side, 2 as a light main
Level
Easy
Orzo looks like rice, but it is actually a small pasta. It cooks fast and takes on flavor well, which makes it a smart choice for weeknight sides, simple lunches, or a base for roasted vegetables and chicken.
In this recipe, the orzo simmers in broth instead of a large pot of water. The starch from the pasta helps make the dish creamy, while lemon keeps it bright.
Serve it warm with fish, chicken, roasted vegetables, or a crisp green salad. It is simple enough for a Tuesday, but still feels a little special.
01What you'll need
Ingredients
12 items · 4 as a side, 2 as a light main
- 1 tablespoon olive oil
- 1 small shallot or 1/2 small yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup dry orzo
- 2 1/2 cups low-sodium vegetable or chicken broth, plus more if needed
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice, plus more to taste
- 2 tablespoons chopped fresh parsley or basil
02How to make it
Step-by-step
1. Soften the shallot
Warm the olive oil in a medium saucepan over medium heat. Add the shallot and cook for 2 to 3 minutes, stirring often, until it looks soft and glossy. Do not let it brown too much.
2. Add the garlic
Stir in the garlic and cook for 30 seconds. Garlic burns quickly, so keep it moving and stop when it smells fragrant.
3. Toast the orzo
Add the dry orzo to the pan. Stir for 1 to 2 minutes, until some pieces look lightly golden. Toasting adds flavor and helps the pasta hold its shape.
4. Simmer in broth
Pour in the broth, salt, and pepper. Bring to a gentle boil, then lower the heat to maintain a steady simmer. Stir every few minutes so the orzo does not stick to the bottom of the pan.
5. Cook until tender
Cook for 9 to 12 minutes, or until the orzo is tender but not mushy. Most of the broth should be absorbed. If the pan looks dry before the orzo is done, add a splash more broth or water.
6. Stir in the creamy finish
Turn off the heat. Stir in the butter and Parmesan until melted and creamy. If the orzo seems too thick, loosen it with 1 to 2 tablespoons of warm broth or water.
7. Brighten and serve
Stir in the lemon zest, lemon juice, and herbs. Taste and add more salt, pepper, or lemon juice if needed. Serve warm with extra Parmesan on top.
03From our kitchen
Cook's tips
- Make-ahead: Orzo is creamiest right after cooking, but you can make it a few hours ahead. Reheat gently with a splash of broth or water to bring back the creamy texture.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb liquid as it sits, so add a little broth, water, or milk when reheating.
- Freezing: This dish is not ideal for freezing because the pasta can turn soft after thawing. If you do freeze it, reheat slowly and stir in extra liquid.
- Swaps: Use vegetable broth for a vegetarian side. Pecorino Romano can replace Parmesan, but it is saltier, so taste before adding extra salt.
- Add-ins: Stir in baby spinach at the end until wilted, or top the finished orzo with roasted tomatoes, peas, grilled chicken, shrimp, or chickpeas.
- No shallot: Use a small amount of yellow onion, the white parts of scallions, or skip it and add an extra garlic clove.
Cook's note
For the smoothest texture, grate the Parmesan finely from a block. Pre-grated cheese often contains anti-caking ingredients, which can make the sauce less silky.
04Frequently asked
Questions & answers
Is orzo rice or pasta?
Orzo is pasta. It is shaped like large grains of rice, but it is usually made from wheat flour, just like many other pastas.
Can I cook orzo in water instead of broth?
Yes. The recipe will still work with water, but broth gives more flavor. If using water, taste carefully at the end and add enough salt, lemon, cheese, and herbs to make the dish lively.
Why did my orzo stick to the pan?
Orzo releases starch as it cooks, so it can stick if the heat is too high or if it is not stirred. Keep the simmer gentle and stir every few minutes, especially near the end.
Can I make this without Parmesan?
Yes. For a dairy-free version, skip the butter and Parmesan, use olive oil, and finish with extra lemon, herbs, and a spoonful of nutritional yeast if you like its savory flavor.
What should I serve with lemon Parmesan orzo?
It goes well with roasted chicken, baked salmon, shrimp, turkey meatballs, grilled vegetables, or a big green salad. It can also be a light main with chickpeas or white beans stirred in.
05Keep cooking
You might also like
Salads & sidesGarlic Lemon Broccolini
This simple broccolini side dish cooks quickly in one pan, with crisp-tender stems, lightly browned tips, garlic, and a squeeze of lemon. It is easy enough for a weeknight and bright enough for a holiday table.
Salads & sidesCrisp Fennel Salad with Orange and Lemon Dressing
This fresh fennel salad is crunchy, juicy, and bright, with sweet orange slices, salty Parmesan, and a simple lemon-olive oil dressing. It is a good side for fish, chicken, pasta, or any meal that needs something crisp.
Salads & sidesCreamy Coleslaw Dressing
This simple coleslaw dressing is creamy, tangy, and lightly sweet, with enough zip to wake up a bowl of shredded cabbage. Whisk it together in minutes, then toss it with your favorite slaw mix for a reliable side dish.
Salads & sidesCreamy Mashed Potatoes
These mashed potatoes are smooth, buttery, and easy to make with everyday ingredients. A mix of starchy potatoes, warm dairy, and gentle mashing gives you a classic side dish without fuss.