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.
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.