Lemon orzo is a bright, flavorful, and easy-to-make side dish that brings a zesty twist to any meal. With its creamy texture and tangy lemon flavor, this pasta dish pairs beautifully with grilled meats, seafood, or roasted vegetables. It’s light, refreshing, and comes together quickly, making it a go-to option when I need something satisfying but simple.
Why You’ll Love This Recipe
I love how this lemon orzo delivers such a bold, citrusy flavor with just a few basic ingredients. It’s incredibly versatile — I serve it hot as a cozy side or let it cool down for a refreshing pasta salad. The texture of the orzo is so satisfying, and the lemon adds a brightness that elevates every bite. Plus, it’s ready in under 30 minutes, which is always a win on busy days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
2 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
2 tablespoons grated Parmesan cheese (optional, for extra creaminess)
Directions
In a medium saucepan, I heat the olive oil over medium heat.
I add the minced garlic and cook for about 30 seconds until fragrant.
I stir in the orzo and cook for 1–2 minutes to toast it slightly.
I pour in the broth, bring it to a boil, then reduce the heat and let it simmer uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Once cooked, I remove it from heat and stir in the lemon zest, lemon juice, and butter until everything is well combined.
I season with salt and pepper to taste.
Before serving, I sprinkle chopped parsley and Parmesan cheese on top, if using.
Servings and timing
This recipe serves 4 people as a side dish. It takes about 5 minutes to prep and 15 minutes to cook, so it’s ready in roughly 20 minutes total.
Variations
I sometimes mix in sautéed spinach or peas for extra color and nutrients. For a protein boost, I’ll add grilled chicken or shrimp. Swapping Parmesan with feta cheese gives it a tangier, Mediterranean twist. And when I want it extra creamy, I stir in a splash of heavy cream or a spoonful of Greek yogurt at the end.
Storage/Reheating
I store leftover lemon orzo in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a saucepan over low heat with a splash of water or broth to loosen it up. It can also be microwaved, but I make sure to stir it halfway through for even heating.
FAQs
What is orzo, and is it a grain or pasta?
Orzo is actually a small, rice-shaped pasta made from semolina flour. It’s often mistaken for a grain because of its size and shape, but it cooks just like any other pasta.
Can I use bottled lemon juice instead of fresh?
I prefer using fresh lemon juice for the best flavor, but bottled lemon juice works in a pinch. Just keep in mind that fresh juice gives a brighter, more natural taste.
Is this recipe vegetarian?
It can be! I just make sure to use vegetable broth instead of chicken broth and skip the Parmesan or use a vegetarian cheese alternative.
Can I serve lemon orzo cold?
Yes, lemon orzo makes a great cold pasta salad. I let it cool completely, then toss it with extra lemon juice, olive oil, and any add-ins like vegetables or herbs.
How do I keep the orzo from sticking together?
I stir it occasionally while cooking and make sure there’s enough liquid in the pot. Adding a little olive oil or butter at the end also helps keep it loose and creamy.
Conclusion
Lemon orzo is one of those recipes I keep coming back to because it’s fast, flavorful, and flexible. Whether I’m making it as a quick side dish or turning it into a full meal with extra ingredients, it never disappoints. The lemony brightness and creamy texture always hit the spot.
Lemon Orzo is a bright, creamy, and zesty pasta side dish that pairs perfectly with grilled meats, seafood, or roasted vegetables. Ready in under 30 minutes, it’s a refreshing and satisfying option for busy days.
Ingredients
1 cup orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
2 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
2 tablespoons grated Parmesan cheese (optional, for extra creaminess)
Instructions
Heat olive oil in a medium saucepan over medium heat.
Add minced garlic and cook for about 30 seconds until fragrant.
Stir in the orzo and cook for 1–2 minutes to toast it slightly.
Pour in the broth, bring to a boil, then reduce heat and simmer uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
Remove from heat and stir in lemon zest, lemon juice, and butter until well combined.
Season with salt and black pepper to taste.
Sprinkle with chopped parsley and Parmesan cheese before serving, if using.
Notes
Use vegetable broth and skip Parmesan or use a vegetarian cheese for a vegetarian version.
Add sautéed spinach, peas, or protein like grilled chicken or shrimp for variation.
To make it extra creamy, stir in a splash of heavy cream or Greek yogurt.
Store leftovers in the fridge for up to 3 days and reheat with a splash of water or broth.
