Description
A bright and flavorful Lemon Orzo recipe that combines tender orzo pasta with garlic, chicken broth, and fresh lemon zest and juice. Perfect as a side dish or light meal, this quick and easy stovetop recipe delivers a vibrant citrus punch and savory depth with simple ingredients.
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/3 cups (8 ounces) orzo pasta
- 2 cloves garlic, minced
- 2 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, zested and juiced
Instructions
- Heat the fats: Heat the olive oil and butter over medium-high heat in a large skillet until sizzling.
- Toast the orzo: Stir in the orzo pasta and saute, stirring frequently, until about 25% of the orzo turns golden brown, which enhances flavor.
- Add garlic: Add the minced garlic and saute for 30 seconds until fragrant but not browned.
- Add liquids and seasoning: Pour in the chicken broth, then season with salt and freshly ground black pepper. Bring the mixture to a boil.
- Simmer: Lower the heat, cover the skillet, and let the orzo simmer gently for 10 minutes.
- Finish cooking: Remove the lid and stir, then cover and simmer an additional 3-5 minutes until the orzo is tender and most of the liquid has been absorbed.
- Add lemon: Just before serving, stir in the lemon zest and juice. Taste and adjust salt and pepper as needed, then serve warm.
Notes
- To make it vegetarian, substitute vegetable broth for chicken broth.
- For extra flavor, garnish with chopped fresh parsley or grated Parmesan cheese.
- If you prefer a creamier texture, stir in a splash of cream or a pat of butter at the end.
- Be careful not to overcook the orzo; it should be tender but slightly al dente.
- Use fresh lemon zest and juice for the best brightness.
