Lemon Parmesan Orzo
Lemon parmesan orzo with basil, cayenne, fresh lemon juice, and a splash of milk is an easy and zesty side dish.
Servings: 4 servings
Calories: 197kcal
Equipment
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: 197kcal | Carbohydrates: 29g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 344mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 1mg