Ingredients

1 cup dry orzo pasta

2 cups chicken or vegetable broth

2 tablespoons unsalted butter

2 cloves garlic, minced

Zest of 1 lemon

2 tablespoons fresh lemon juice (more to taste)

1/2 cup freshly grated Parmesan cheese

Salt and black pepper, to taste

Optional garnish: chopped parsley or basil

Cook Mode Prevent your screen from going dark

Instructions

In a medium saucepan, bring the broth to a boil. Add the orzo and cook, stirring occasionally, until tender and most of the liquid is absorbed (8–10 minutes).

Reduce heat to low. Stir in butter and garlic until melted and fragrant (about 30 seconds).

Add lemon zest and lemon juice, stirring to combine.

Remove from heat and fold in Parmesan until creamy and smooth.

Season with salt and pepper. Garnish if desired and serve warm.

Notes

Cooking Tips

Stir frequently toward the end to prevent sticking and help the sauce turn creamy.
For extra richness, add a splash of warm cream or a tablespoon of cream cheese.
Use freshly grated Parmesan (not pre-shredded) for the smoothest texture.
Taste before serving—lemon brightness varies, so adjust juice as needed.

Variations

Add Protein: Stir in cooked shrimp, grilled chicken, or rotisserie chicken.
Veggie Boost: Fold in sautéed spinach, asparagus tips, peas, or roasted broccoli.
Herby Twist: Add fresh thyme, dill, or basil for extra freshness.
Make It Vegan: Use olive oil instead of butter, veggie broth, and vegan Parmesan.
Spicy Kick: Finish with red pepper flakes or a pinch of cayenne.

Author: Emma
Prep Time: 5 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1 serving
Calories: 290
Sodium: 420mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 36g
Fiber: 2g
Protein: 9g