Lemon Garlic Orzo
This Lemon Garlic Orzo is a bright, tangy side dish that’s ready in just 20 minutes. Fluffy orzo soaks up zesty lemon, savory garlic, and a sprinkle of Parmesan for a dish that’s both comforting and fresh.
Perfect alongside grilled chicken, seafood, or even as a quick lunch, it’s a simple way to add a little zing to your table!
Variations & Substitutions
Try swapping chicken broth for seafood stock and toss in cooked shrimp for a Mediterranean flair. If you love a little heat, a pinch of red pepper flakes works wonders.
For a richer finish, stir in a tablespoon of butter at the end. Crumbled feta or a handful of chopped sun-dried tomatoes also add a punch of flavor.
Tips & Tricks for Perfect Results
Toast the orzo in olive oil before adding liquid—this step gives it a nutty flavor and keeps it from getting mushy. Use freshly squeezed lemon juice for the brightest taste.
Stir often as it simmers to prevent sticking. Don’t overcook; you want the orzo to be tender but not soft. Finish with fresh herbs right before serving for a pop of color and freshness.
Storage & Reheating
Store leftover orzo in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or water and warm gently on the stove or in the microwave, stirring occasionally.
This helps restore the creamy texture. Avoid freezing, as the pasta can become mushy when thawed.
Lemon Garlic Orzo
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic minced
- Zest and juice of 1 lemon
- 2 cups chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the orzo and toast for 2 minutes, stirring often until lightly golden.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer, uncovered, for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Remove from heat. Stir in the lemon zest, lemon juice, Parmesan, remaining olive oil, and parsley. Season with salt and pepper to taste.
- Spoon into bowls and garnish with extra parsley and Parmesan if you like!
