Description
A light and fresh Lemon Orzo recipe is the perfect side dish to almost any meal! Creamy and delicious with the the brightness of lemon!
Ingredients
Scale
- 3 cups water
- 2 cups chicken broth
- 1 1/2 cup orzo
- 1 tablespoon butter
- 1/2 teaspoon kosher salt
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice, more to taste
- reserved pasta water
- 1/2 cup parmesan cheese, grated (more for topping)
- garnish: fresh chopped parsley
Instructions
- Add chicken broth and water to a medium-saucepan. Cover and bring to a boil.
- Add orzo and let simmer, uncovered, 8-10 minutes or until cooked al dente.
- Reserve 1/2 cup pasta water.
- Drain and return orzo to the pan but remove from heat.
- Add butter, salt, lemon zest, lemon juice and parmesan cheese. Gently stir to combine – the cheese will take a minute to fully melt. Add splashes of the reserved pasta water to thin out and make the consistency more creamy.
- Taste and add any additional salt, lemon zest or lemon juice, as desired. Garnish with additional parmesan and fresh chopped parsley.
Notes
- Storage: store in an airtight container in the refrigerator for up to 4-5 days.
- Serving: we love serving these with pretty much anything, but it is especially good with our Roasted Leg of Lamb.
Nutrition
- Serving Size: 4 oz
- Calories: 102
- Sugar: 0.9 g
- Sodium: 398.1 mg
- Fat: 3.2 g
- Carbohydrates: 13.6 g
- Protein: 4.6 g
- Cholesterol: 8.7 mg