Name: Lemon Parmesan Orzo
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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)

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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.

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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.

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Recipe Highlights
What is orzo?
Ingredients
Directions
Equipment
How to zest a lemon
Substitutions
Variations
Storage
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💬 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

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.

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.

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.
Hold the lemon in your other hand and push it lengthwise down the zester from the handle to the other tip.
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.

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.

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