Lemon Parmesan Orzo

$Here’s what you need for Lemon Parmesan Orzo. These ingredients blend to create a bright and creamy dish. - 1 cup orzo pasta - 2 tablespoons olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 cups vegetable broth - Zest of 1 lemon - 1/4 cup freshly squeezed lemon juice - 1/2 cup grated Parmesan cheese - 1/4 teaspoon black pepper - Salt to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role. The orzo pasta acts as the base. Olive oil adds richness, while onion and garlic offer depth. Vegetable broth brings flavor and moisture. Lemon zest and juice provide bright, fresh notes. Parmesan cheese gives a creamy touch. Black pepper adds subtle heat, and salt brings all flavors together. Finally, fresh parsley gives a pop of color and fresh taste. For a full experience, try the Full Recipe to see how these ingredients come together in a delightful way. - Bring vegetable broth to a gentle simmer. - Heat olive oil and sauté onion until translucent. - Add minced garlic and cook until fragrant. Start by simmering your vegetable broth in a medium pot over low heat. This helps it warm up and flavors the orzo. In a large skillet, heat the olive oil over medium heat. Toss in the finely chopped onion. Cook it for about 3-4 minutes. You want it to turn soft and clear. Next, add the minced garlic. Cook it for just one minute until it smells great. - Toast orzo pasta in the skillet. - Pour in simmering broth and boil, then reduce heat to medium-low. - Cover and cook until the liquid is absorbed and pasta is tender. Now, stir in the orzo pasta. Toast it in the skillet for about two minutes. This step adds a nice flavor. After that, pour in the warm vegetable broth. Bring the mix to a boil. Once it boils, reduce the heat to medium-low and cover the skillet. Cook for 10-12 minutes. Stir it occasionally. You want the liquid to soak up and the pasta to be soft. - Stir in lemon zest, lemon juice, and Parmesan cheese. - Season with black pepper and salt to taste. - Adjust creaminess with extra olive oil or broth if desired. When the orzo is ready, remove it from the heat. Stir in the lemon zest and juice. Add the grated Parmesan cheese next. This adds a rich flavor. Season with black pepper and salt to taste. If you want it creamier, stir in a bit more olive oil or broth. Your Lemon Parmesan Orzo is now ready to serve! For the full recipe, check the ingredient list above. - Use low-sodium vegetable broth for better control of saltiness. This keeps your dish tasty without being too salty. - Toasting orzo can enhance its flavor. Just cook it in oil for a bit before adding liquid. - Stir occasionally to ensure even cooking. This helps the orzo cook perfectly and not stick together. - Serve warm as a side or main dish. This orzo is great at any meal. - Pair with grilled chicken or vegetables for a complete meal. The flavors work well together. - Garnish with extra Parmesan and fresh parsley for presentation. It makes your dish look and taste even better. For the full recipe, check out the detailed steps to make this dish shine. {{image_2}} To make Lemon Parmesan Orzo even better, you can add some fun ingredients. - Spinach or Kale: Toss in a handful for a nutrition boost. - Cherry Tomatoes: Cut them in halves for a sweet burst in each bite. - Feta Cheese: Swap out Parmesan for feta to try a new flavor. If you want to change the dish for different diets, here are some ideas. - Vegan Option: Use nutritional yeast in place of cheese for a tasty twist. - Gluten-Free: Switch out orzo for gluten-free pasta to keep it friendly. - Herb Variations: Try fresh herbs like basil or thyme to change the taste. These variations let you enjoy Lemon Parmesan Orzo in many ways, keeping it fresh and fun while using the Full Recipe as your base. After enjoying your Lemon Parmesan Orzo, let it cool completely. This step is key to keeping the dish fresh. Store the orzo in an airtight container. It will stay good in the fridge for up to 3 days. If you want to keep it longer, freezing is a great option. It can last in the freezer for up to 1 month. When it's time to reheat, I suggest using the stovetop. Add a splash of vegetable broth to keep it moist. Stir it often to help heat evenly. You can also use a microwave if you prefer. Just cover the bowl to stop it from drying out. Stir occasionally while reheating for the best results. Cooked orzo lasts for about 3 days when properly stored. Keep it in a tight container. This helps keep it fresh and tasty. If you see any mold, throw it away. Yes, whole wheat orzo can be used for a healthier option. It adds more fiber to your meal. The taste is slightly nutty, which can be a nice twist. It pairs well with grilled meats, roasted vegetables, or salads. Grilled chicken or fish is a great match. Roasted broccoli or carrots add color and flavor. A fresh garden salad brightens the plate. For the full recipe, check out the earlier section. This recipe for Lemon Parmesan Orzo combines rich flavors and easy steps. You start with basic ingredients, like orzo, garlic, and lemon, then add your twist with toppings and variations. Remember, toasting the orzo and choosing the right broth can make a big difference. Enjoy this dish warm as a side or main course. With careful storage, leftovers can bring joy for days. Explore different ingredients to keep it fresh. Whether vegan, gluten-free, or not, this orzo can fit your taste. Happy cooking!$

Indulge in the vibrant flavors of Lemon Parmesan Orzo, a quick and delicious dish perfect for any meal! This creamy recipe combines orzo pasta with zesty lemon, savory garlic, and rich Parmesan cheese for a delightful culinary experience. With just a few simple ingredients and easy steps, you'll have a comforting bowl of flavor ready in just 25 minutes. Click through to explore this scrumptious recipe and impress your family and friends!

Print Recipe Pin Recipe

Ingredients

1 cup orzo pasta

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 cups vegetable broth

Zest of 1 lemon

1/4 cup freshly squeezed lemon juice

1/2 cup grated Parmesan cheese

1/4 teaspoon black pepper

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions

In a medium-sized pot, bring the vegetable broth to a gentle simmer.

In a separate large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.

Stir in the orzo pasta, allowing it to toast slightly for about 2 minutes, stirring constantly.

Pour in the simmering vegetable broth and bring the mixture to a boil. Reduce the heat to medium-low and cover the skillet. Allow the orzo to cook for about 10-12 minutes, stirring occasionally, until the liquid is absorbed and the pasta is tender.

Once the orzo is cooked, remove from heat and stir in the lemon zest, lemon juice, grated Parmesan cheese, black pepper, and salt to taste. Mix thoroughly until creamy.

For added creaminess, you may choose to stir in an extra tablespoon of olive oil or a little more broth if desired.

Serve warm, garnished with fresh chopped parsley on top.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4