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Easy Lemon Herb Orzo Recipe

Easy Lemon Herb Orzo Recipe

iamwinfred
This Easy Lemon Herb Orzo is a bright, fresh, and incredibly simple dish that comes together in under 25 minutes using pantry staples and garden-fresh herbs. Orzo pasta is toasted in olive oil, simmered in savory broth, and finished with lemon zest, lemon juice, parsley, basil, thyme, and a touch of Parmesan for a light yet satisfying side dish. It works beautifully alongside grilled chicken, baked salmon, or roasted vegetables, and tastes just as wonderful served cold as a pasta salad the next day.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4 servings
Calories 320 kcal

Equipment

  • Large saucepan or deep skillet 3–4 quart capacity
  • Wooden spoon or silicone spatula
  • Fine grater or microplane zester For lemon zest
  • Citrus juicer
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Colander (optional) Only needed if cooking orzo separately in water and draining

Ingredients
  

  • 1 1/2 cups dry orzo pasta 270g
  • 3 cups low-sodium chicken or vegetable broth 720ml
  • 2 tablespoons extra virgin olive oil divided
  • 3 cloves garlic minced
  • 1 large lemon zested (about 1 teaspoon packed zest)
  • 3 tablespoons fresh lemon juice from about 1 large lemon
  • 1/4 cup fresh flat-leaf parsley 15g, finely chopped
  • 2 tablespoons fresh basil leaves finely chopped; or substitute 1 teaspoon dried basil
  • 1 tablespoon fresh thyme leaves stripped from stems; or substitute ½ teaspoon dried thyme
  • 1/4 cup Parmesan cheese 25g, freshly grated; optional but recommended
  • salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon unsalted butter optional, for added richness
  • red pepper flakes optional, to taste

For Garnish

  • fresh parsley extra, for garnish
  • Parmesan cheese extra, freshly grated, for garnish
  • lemon slices thin, for garnish

Instructions
 

  • Mince the garlic, zest then juice the lemon, and finely chop the parsley, basil, and thyme. Grate the Parmesan if using, and measure out the orzo and broth before starting.
  • Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the dry orzo and stir continuously for 2–3 minutes until golden and nutty-smelling.
  • Add the remaining 1 tablespoon of olive oil and the minced garlic to the pan. Cook for 30–60 seconds, stirring constantly, until fragrant and just pale golden — do not let it brown.
  • Pour in all 3 cups of broth and bring to a boil over medium-high heat, then reduce to a gentle simmer. Add a pinch of salt.
  • Cook uncovered, stirring every 2–3 minutes, for 8–10 minutes until the orzo is tender but slightly chewy and most of the broth has been absorbed. Add a splash of broth if it dries out too early.
  • Remove the pan from heat and stir in the lemon zest, lemon juice, parsley, basil, thyme, butter (if using), and Parmesan (if using). Season with salt, pepper, and red pepper flakes to taste.
  • Let the orzo rest in the pan for 1–2 minutes, then spoon into bowls or onto plates. Garnish with extra parsley, Parmesan, and a lemon slice if desired. Serve immediately.

Notes

  • Always zest your lemon before juicing — it's nearly impossible to zest a squeezed lemon.
  • Toasting the orzo in olive oil before adding broth is optional but strongly recommended; it adds a nutty depth that significantly elevates the finished dish.
  • Use fresh parsley and basil where possible — dried works, but fresh herbs make a noticeable flavor difference in this recipe.
  • Remove the pan from heat before adding the lemon juice to preserve its bright, fresh flavor.
  • Always use freshly grated Parmesan; pre-shredded bags contain anti-caking agents that prevent smooth melting.
  • To make it vegan, omit the butter and Parmesan and use vegetable broth. Stir in 1 tablespoon of nutritional yeast for a savory, cheesy flavor.
  • For a creamier version, stir in 2–3 tablespoons of cream cheese or ricotta along with the Parmesan at the end.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat with a splash of broth over medium-low heat and refresh with lemon juice and olive oil before serving.
  • Leftover orzo makes an excellent cold pasta salad — simply add a little extra olive oil and lemon juice to loosen and brighten it back up.
  • Common add-ins: cooked shrimp, grilled chicken, baby spinach, sun-dried tomatoes, capers, Kalamata olives, or blanched asparagus tips and peas for a spring variation.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 46gProtein: 9gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 380mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 12IUVitamin C: 18mgCalcium: 8mgIron: 10mg
Keyword easy orzo recipe, lemon herb orzo, lemon pasta, orzo side dish, quick pasta side dish
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