Creamy Lemon Orzo
Creamy lemon orzo made in one pan with chicken broth, fresh lemon, Parmesan, and a touch of heavy cream. This bright, velvety pasta dish is restaurant-quality comfort food ready in 25 minutes!
Ingredients
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 1 small shallot, chopped
- 4 cloves Garlic, minced
- ½ teaspoon Black pepper
- 1 cup Orzo pasta, uncooked
- 2 cups Chicken broth, more as needed
- 1 large lemon, zested and juiced, plus more zest and juice for serving if desired
- ¼ cup Parmesan cheese, finely grated (additional to serve)
- ¼ cup Heavy Whipping Cream
Instructions
- Heat the oil and butter in a large high-rimmed pan over medium heat.
- Add the shallot and garlic and cook for 1 minute until fragrant and softened.
- Stir in the black pepper and cook for 1 more minute until fragrant.
- Stir in the uncooked orzo and toast for about 2 minutes, stirring frequently.
- Pour in the chicken broth and bring to a boil.
- Reduce to a simmer and cook, stirring often, until the orzo is tender and most of the liquid is absorbed, about 10-15 minutes. Add another splash of broth or water if the orzo thickens before it's fully cooked.
- Remove the pan from the heat and stir in the lemon zest, lemon juice, Parmesan cheese, and heavy cream until smooth and creamy.
- Taste the orzo mixture and add more lemon juice or zest if desired.
- Divide the orzo among serving bowls and garnish with extra Parmesan, pepper, zest, lemon juice, and a drizzle of olive oil, if desired.
- Sprinkle with fresh chopped thyme and enjoy!
Notes
Sandy’s tips:
- Make ahead: The orzo is best served fresh, but you can chop the shallot, mince the garlic, zest and juice the lemon, and grate the Parmesan up to a day in advance. Store each in a separate container in the refrigerator so everything is ready to go when you start cooking.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of chicken broth or water to loosen the sauce, as the orzo will absorb liquid as it sits. Stir in a squeeze of fresh lemon juice and a little extra Parmesan before serving to revive the flavors.
- Don't skip toasting the orzo: Toasting the uncooked orzo in the oil, butter, and aromatics for about 2 minutes before adding the broth is crucial. It deepens the nutty flavor of the pasta and helps the grains stay separate rather than turning gluey.
- Freshly grate your Parmesan: Pre-grated cheese doesn't melt as well and has anti-caking agents that affect texture. For the best flavor and a silky-smooth sauce, grate it yourself.
- Save a squeeze of lemon: A final squeeze of fresh lemon juice over the finished dish brightens all the flavors beautifully, especially after the cream and Parmesan have mellowed the sauce.
- Watch the liquid level: Orzo absorbs liquid quickly, so stir often and keep an eye on the pan. If it thickens before the pasta is fully tender, add another splash of broth or water to keep it creamy.
Nutrition Facts
Calories: 254kcal, Carbohydrates: 30g, Protein: 9g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 31mg, Sodium: 597mg, Potassium: 142mg, Fiber: 1g, Sugar: 2g, Vitamin A: 367IU, Vitamin C: 1mg, Calcium: 105mg, Iron: 1mg