Lemon parmesan orzo is a delightful side dish made with orzo seasoned with lemon, garlic, and parmesan. It’s so easy to make, creamy yet bright and zesty, so flavorful. You will eat this by the spoonful! It goes great with everything. If you’re looking for an easy side for chicken, shrimp, fish, or even vegetables – it’s perfect!
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this easy recipe:
- Orzo pasta – looks like rice but it’s pasta! It has a really pleasant chewy texture that you would not expect but looking at the dish!
- Shallots or regular onions – shallots have a milder flavor and cook (soften) faster. When using onions, you need to cook them a little bit longer.
- Fresh garlic.
- Fresh or dried thyme. Finely chopped rosemary would also work with this dish.
- Chicken broth or vegetable broth. You could also cook orzo in water, but broth adds so much flavor.
- Heavy cream – to make the dish more creamy but I’m adding just a small amount so this dish does not come out overly heavy. You can also omit the cream, if you stir your ‘orzotto’ (orzo risotto!) often, the pasta will release more starch, and it will be really creamy on its own.
- Parmesan – adds tons of flavor to the orzo. If you have pecorino cheese on hand, it would be lovely in this recipe – swap half the parmesan for pecorino (I wouldn’t use just pecorino).
- Lemon juice – a must for this recipe! It cuts through the richness of the dish and brightens up the flavor. If it tastes flat and heavy – just add some more lemon juice!
What you could also add:
- A splash of white wine – it adds flavor and acidity to the dish. Add a little bit less lemon juice at the end.
- Vegetables: spinach, peas, sauteed zucchini.
- Protein: sauteed diced chicken (see this chicken orzo recipe!) or shrimp, meatballs, baked chicken leg quarters, or baked salmon.
- Other: sun-dried tomatoes, sauteed mushrooms (see this mushroom orzo recipe!)
How to make it step-by-step
Prepare the ingredients: dice the shallots, finely chop garlic (it’s better to do this with a knife, than with a garlic press – the flavor won’t be harsh), juice the lemon, grate parmesan cheese on the small holes of a box grater, pluck the thyme leaves from the twigs by gently pulling them off in the opposite direction of growth.
(4 shallots, 8 cloves garlic, 2 tablespoons fresh thyme leaves, 1 tablespoon lemon juice, 1/2 cup (45g) grated parmesan cheese)
Melt 3 Tbsp butter in a large skillet over medium heat. Add shallots and cook for about 2-3 minutes or until softened (if using regular onions, you need to cook them a little bit longer). Add garlic, and thyme, and cook for 1 minute.
Add orzo pasta and pour in chicken broth. Bring to a boil and cook uncovered, stirring occasionally, until the orzo is cooked al dente (it’s soft but it still has a bite to it) and most of the liquid has been absorbed, about 8 minutes or according to the package instructions. It may look too runny at first but it will thicken further while cooling. Cooking time may vary depending on the brand of the orzo!
(1 lb (450g) orzo pasta, 4 1/2 (1080ml) cups chicken broth)
Reduce heat to low and stir in heavy cream and Parmesan cheese until the sauce is creamy and well combined.
(1/3 cup (80ml) heavy cream, 1/2 cup (45g) grated parmesan cheese)
Season with lemon juice (about 1 Tbsp) salt and pepper to taste.
Enjoy!
Storage
This dish reheats very well. Store it in the fridge for up to 4-5 days and simply reheat in a pot. You may need to add some water or milk to thin it a little bit (it will thicken in the fridge). It tastes best freshly made because orzo is a kind of pasta and it will continue to absorb any liquid. Freshly after being cooked it’s delightfully chewy when cooked al dente, and after that, it becomes just soft. The next day this dish will also taste amazing but the texture will be not as great.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Lemon Parmesan Orzo (Orzo Side Dish)
Ingredients
- 3 tablespoons butter
- 4 shallots or 1 medium onion
- 8 cloves garlic
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
- 1 lb (450g) orzo pasta
- 4 1/2 cups (1080 ml) chicken broth
- 1/3 cup (80ml) heavy cream
- 1/2 cup (45g) grated parmesan cheese
- 1 tablespoon lemon juice or to taste
- salt and pepper to taste
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Instructions
- Prepare the ingredients: dice the shallots, finely chop garlic (it’s better to do this with a knife, than with a garlic press – the flavor won’t be harsh), juice the lemon, grate parmesan cheese on the small holes of a box grater, pluck the thyme leaves from the twigs by gently pulling them off in the opposite direction of growth.4 shallots, 8 cloves garlic, 2 tablespoons fresh thyme leaves, 1 tablespoon lemon juice, 1/2 cup (45g) grated parmesan cheese
- Melt butter in a large skillet over medium heat. Add shallots and cook for about 2-3 minutes or until softened (if using regular onions, you need to cook them a little bit longer). Add garlic, and thyme, and cook for 1 minute.3 tablespoons butter
- Add orzo pasta and pour in chicken broth. Bring to a boil and cook uncovered, stirring occasionally, until the orzo is cooked al dente (it’s soft but it still has a bite to it) and most of the liquid has been absorbed, about 8 minutes or according to the package instructions. It will look too runny at this point but it will thicken considerably while cooling. Cooking time may vary depending on the brand of the orzo!1 lb (450g) orzo pasta, 4 1/2 cups (1080 ml) chicken broth
- Reduce heat to low and stir in heavy cream and Parmesan cheese until the sauce is creamy and well combined.1/3 cup (80ml) heavy cream
- Season with lemon juice, salt and pepper to taste.
- Enjoy!
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