Lemon Orzo

This is basically a one-pot risotto technique but with orzo instead of rice. The pasta cooks directly in the broth so it absorbs all that flavor, and the lemon keeps it bright.

June Arthurs
January 30, 2026
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Ingredients (~6 servings)

  • 3 Tbsp olive oil (divided)
  • 1 Tbsp minced fresh garlic (~3 cloves)
  • 1 quart low-sodium chicken broth (plus more as needed)
  • Salt to taste
  • 1 Tbsp lemon zest (divided)
  • 12 oz (~2 cups) dry orzo pasta
  • 1/2 cup finely shredded parmesan cheese
  • 1/4 cup lemon juice
  • 3/4 tsp ground black pepper
  • 2 Tbsp minced fresh parsley (optional for garnish)

Sauté the Garlic in Olive Oil

Heat 1 Tbsp olive oil in a medium saucepan over medium-low heat.

Add the garlic and sauté for ~20 seconds or until fragrant and just barely deepening in color.

Don’t let it brown or it’ll turn bitter.

Add Broth and Bring to a Boil

Pour in the chicken broth and bring to a boil over medium-high heat.

Once boiling, stir in the orzo, 1 1/2 tsp of the lemon zest, and salt to taste.

Reduce heat to medium-low.

Simmer the Orzo Until Tender

Let it simmer until the orzo is tender, stirring once halfway through – this takes ~10-12 minutes total.

The orzo will absorb most of the broth as it cooks, but if it’s looking dry before the pasta is tender, add a bit more broth.

You want it creamy, not dry.

Finish with Lemon and Parmesan

Remove from heat and stir in the lemon juice, remaining 2 Tbsp olive oil, remaining 1 1/2 tsp lemon zest, parmesan, and pepper.

The residual heat will melt the cheese and create a light sauce.

Garnish with parsley if you’ve got it.

Lemon Orzo

This is basically a one-pot risotto technique but with orzo instead of rice. The pasta cooks directly in the broth so it absorbs all that flavor, and the lemon keeps it bright.
prep time10 minutes
cook time15 minutes
total time25 minutes
Print Recipe

Ingredients

Ingredients (~6 servings)

  • 3 Tbsp olive oil, divided
  • 1 Tbsp minced fresh garlic, ~3 cloves
  • 1 quart low-sodium chicken broth, plus more as needed
  • Salt to taste
  • 1 Tbsp lemon zest, divided
  • 12 oz dry orzo pasta, ~2 cups
  • 1/2 cup finely shredded parmesan cheese
  • 1/4 cup lemon juice
  • 3/4 tsp ground black pepper
  • 2 Tbsp minced fresh parsley, optional for garnish

Instructions

  • Heat 1 Tbsp olive oil in saucepan over medium-low heat.
  • Sauté garlic for 20 seconds until fragrant.
  • Add chicken broth and bring to boil.
  • Stir in orzo, 1 1/2 tsp lemon zest, and salt.
  • Reduce heat and simmer 10-12 minutes, stirring once, adding broth if needed.
  • Remove from heat and mix in lemon juice, remaining olive oil, lemon zest, parmesan, and pepper.
  • Garnish with parsley if desired.

Notes

Add extra broth if orzo looks dry during cooking.