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    Home » Recipes » Sides & Snacks

    Lemon Parmesan Orzo

    Published: Nov 6, 2010 · Modified: Mar 9, 2023 by Kelsey Smith

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    Ramekin filled with lemon parmesan orzo topped with a half lemon slice. There is fresh basil and lemon in the background. Text at the top says Lemon Parmesan Orzo.

    Lemon parmesan orzo with basil, cayenne, fresh lemon juice, and a splash of milk is an easy and zesty side dish.

    This quick and easy lemon parmesan orzo recipe with fresh herbs is a perfect dish from late spring to the end of summer. Serve alongside Italian chicken cutlets or chicken and green beans. Or, serve as an orzo pasta salad for a crowd.

    You can even add protein to make this your main course. Try lemon parmesan orzo with shrimp, grilled chicken, or lamb meatballs.

    If you like lemon recipes, try these lemon pepper fries next.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Two ramekins filled with lemon parmesan orzo topped with a half lemon slice.

    Recipe Highlights

    • Flavorful: Fresh juice and lemon zest pop with a dash of cayenne pepper for lots of flavor.
    • Quick & easy: This is a 20-minute side dish that's great even for beginners.
    • Simple ingredients: Fresh produce and common, easy-to-find ingredients.
    Jump to:
    • Recipe Highlights
    • What is orzo?
    • Ingredients
    • Directions
    • Equipment
    • How to zest a lemon
    • Substitutions
    • Variations
    • Storage
    • 📖 Recipe
    • 💬 Comments

    What is orzo?

    This rice-shaped pasta is not rice. Orzo looks like rice but is a type of pasta. It is also known as risoni.

    It can be served hot or cold like other types of pasta. Orzo can be boiled and drained like other pasta cuts or cooked with less liquid on low heat like rice (like this recipe).

    Ingredients

    Lemon parmesan orzo ingredients: orzo pasta, chicken broth, fresh lemon juice, lemon zest, fresh basil, butter, milk, parmesan, cayenne, garlic powder.
    • Butter - Salted butter is best. If using unsalted, add salt to taste to the finished dish.
    • Orzo pasta - Uncooked orzo pasta.
    • Chicken broth - Or stock. See substitution notes below.
    • Parmesan cheese - Shredded, grated, or shaved.
    • Fresh lemon juice - Fresh lemon juice has a brighter flavor than bottled.
    • Fresh basil - If using dried basil, see substitution notes below.
    • Milk - To add to the creaminess of the cheese.
    • Lemon zest - Use a microplane or citrus zester. See directions below.
    • Cayenne pepper - Ground cayenne pepper for a touch of spice.
    • Garlic powder - For taste.
    • Salt - To taste.

    Directions

    Melt butter in a medium saucepan on medium heat to medium-high heat.

    A tablespoon of butter melting in a medium saucepan.

    Stir in orzo until coated with butter.

    Uncooked orzo coated in butter in a medium saucepan.

    Stir occasionally for about 5 minutes or until orzo browns slightly (see photos for reference).

    A close up of the orzo after toasting in butter. Some of the orzo has turned a light golden brown.

    Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes or until al dente. The orzo absorbs all of the broth, so there is no liquid to drain.

    Orzo fully cooked in a medium saucepan.

    Remove from the heat and stir in the shredded parmesan, fresh lemon juice, fresh basil, milk, lemon zest, cayenne pepper, and garlic powder. Taste and add salt to taste if desired.

    Orzo mixed with lemon juice, lemon zest, fresh basil, milk, parmesan, onion powder, and cayenne pepper.

    Serve lemon parmesan immediately while it is still warm.

    Ramekins filled with lemon parmesan orzo topped with a half lemon slice. There is fresh basil and lemon in the background.

    Equipment

    • Medium saucepan
    • Citrus zester (see zesting instructions below)

    How to zest a lemon

    Zesting a lemon is easy. Use a citrus zester, microplane, or cheese grater to zest the bright yellow outside of the lemon peel.

    1. Hold the citrus zester in one hand by the handle. Place the other tip of the microplane on the counter, holding it at an angle.
    2. Hold the lemon in your other hand and push it lengthwise down the zester from the handle to the other tip.
    3. Rotate the lemon as needed to get more of the bright yellow peel.
    A small pinch bowl filled with fresh lemon zest next to a whole lemon and a microplane zester.

    Tip: Use the outermost layer of the lemon peel. The white layer underneath can have a bitter taste.

    Substitutions

    • Broth - Use chicken stock, chicken broth, vegetable both, or even water.
    • Lemons - Fresh lemons are the only way to go! No substitutions here. Trust me, it's worth it to juice and zest your own lemons.
    • Parmesan - This dish is also delicious with feta cheese crumbles.
    • Basil - Fresh basil is preferred but can be substituted with dried basil. Instead of two tablespoons of fresh basil, use 2 scant teaspoons of dried basil. This recipe would also be great with fresh parsley.
    • Milk - For a dairy-free option, use 1 tablespoon water or unsweetened non-dairy milk. For a creamy orzo, try heavy cream instead.
    • Cayenne pepper - Cayenne pepper can be omitted or replaced with red pepper flakes. Alternatively, you may like freshly ground black pepper instead.
    Ramekins filled with lemon parmesan orzo topped with a half lemon slice. There is fresh basil and lemon in the background.

    Variations

    Small bowl of lemon parmesan orzo topped with shrimp and wilted baby spinach.
    • Main dish - Instead of a delicious side dish, make this part of the main meal by doubling your portion and tossing in your favorite protein (grilled meat adds amazing flavor), greens, and fresh veggies (try frozen peas or fresh sweet peas). Serve in a bowl with fresh baby spinach (stir in while the orzo is hot to wilt the spinach leaves) and shrimp, grilled chicken, or lamb meatballs. If doubling the recipe, use a large skillet instead of a medium saucepan.
    • Pasta salad - Serve this delicious lemon orzo as a warm or cold pasta salad. Double the recipe and add 5-10 ounces of halved cherry tomatoes.

    Storage

    Allow the orzo to cool to room temperature. Store leftover orzo in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave.

    Cooked orzo can be frozen for up to three months. To use frozen orzo, thaw it in the refrigerator overnight before reheating.

    📖 Recipe

    Ramekin filled with lemon parmesan orzo topped with a half lemon slice. There is fresh basil and lemon in the background.
    Pin Recipe Save Recipe Saved! Email Print

    Lemon Parmesan Orzo

    Lemon parmesan orzo with basil, cayenne, fresh lemon juice, and a splash of milk is an easy and zesty side dish.
    5 from 3 votes
    Recipe by: Kelsey Smith
    Prep time: 5 minutes
    Cook time: 10 minutes
    Total time: 15 minutes
    Servings: 4 servings

    Equipment

    • Medium saucepan
    • Citrus zester

    Ingredients
      

    • 1 tablespoon salted butter
    • 1 cup orzo pasta
    • 1 cup chicken broth
    • ¼ cup parmesan cheese shredded
    • 2 tablespoons lemon juice fresh
    • 2 tablespoons fresh basil chopped
    • 1 tablespoon milk
    • 1 teaspoon lemon zest
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon garlic powder
    • salt to taste if desired

    Instructions
     

    • Melt butter in a medium saucepan on medium-high heat.
    • Stir in orzo until coated with butter. Stir occasionally for about 5 minutes or until orzo browns slightly.
    • Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
    • Remove from the heat and stir in the shredded parmesan, fresh lemon juice, fresh basil, milk, lemon zest, cayenne pepper, and garlic powder. Taste and add salt to taste if desired. Serve hot.

    Video

    Notes

    • Broth - Use chicken stock, chicken broth, vegetable both, or even water.
    • Basil - Fresh basil is preferred but can be substituted with dried basil. Instead of two tablespoons of fresh basil, use 2 scant teaspoons of dried basil. This recipe would also be great with fresh parsley.
    • Milk - For a dairy-free option, use 1 tablespoon water or unsweetened non-dairy milk.
    • Cayenne pepper - Cayenne pepper can be omitted or replaced with red pepper flakes.

    Nutrition

    Calories: 197kcalCarbohydrates: 29gProtein: 8gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 344mgPotassium: 158mgFiber: 1gSugar: 1gVitamin A: 249IUVitamin C: 8mgCalcium: 94mgIron: 1mg
    Course: Side Dish
    Cuisine: American
    Keyword: lemon
    Tried this recipe?Rate it to let me know how it was!

    Tell me what easy side dish recipes you'd like to see next.

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    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

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    1. Carol says

      March 17, 2022 at 10:51 am

      5 stars
      Making this for the family tonight. I can't wait!

      Reply
    2. Kelsey says

      November 08, 2010 at 4:30 pm

      orzo always reminded me of rice- its crazy huh! been forever since ive had it but i have wonderful dinner memories- sooooo good 😛

      Reply
    3. Kimberly Peterson says

      November 08, 2010 at 12:04 am

      Tasty pasta and tasty teriyaki chicken.. need I say more? Delicious!!

      Reply
    4. Pegasuslegend says

      November 07, 2010 at 8:28 pm

      My son makes his pasta exactly like this one, uses linguine, or rigatoni, its taste exactly like fast mac an cheese to me, fabulous quick side dish you can go wrong, cant wait to try it with the orzo what a genius of an idea, really looks terrific!

      Reply
    5. Xavier says

      November 07, 2010 at 9:55 pm

      5 stars
      This was the tastiest meal I've had all week. Totally makes work days better.

      Reply

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    Photo of Kelsey Smith

    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy comfort food recipes.

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