This lemon orzo pasta is lightly creamy and bursting with bright lemon flavor. Easy to make in one pot in 20 minutes, it's perfect for weeknights!
This lemon orzo recipe is an easy, delicious one-pot dinner or side dish. This spring, it’s been one of my go-to weeknight meals. It calls for just 10 ingredients, cooks up in 20 minutes, and—best of all—is a hit with the whole family, kiddo included!
I love this lemon orzo pasta because it’s bright, fresh, and creamy without any cream. The starches from the orzo and a little Parmesan perfect its comforting texture, while fresh lemon juice, lemon zest, and herbs supply its zingy flavor.
I often mix in some chickpeas and sautéed asparagus to make this lemon orzo a meal on its own, but it works just as well as a side. It’s a versatile, flavorful recipe to have in your back pocket!
Lemon Orzo Ingredients
Here’s what you’ll need to make this easy lemon orzo recipe:
- Orzo, of course! In case you’re not familiar, orzo is a small, rice-shaped pasta that hails from Italy. Because it’s such a small pasta shape, it has a super-quick cooking time, which makes it one of my favorite starches to reach for on weeknights. Orzo is traditionally made with semolina and/or durum wheat, but if you’re gluten-free, you can feel free to substitute your favorite gluten-free orzo.
- Unsalted butter or olive oil – For richness.
- Vegetable broth – It helps the orzo soften as it cooks. Use store-bought, or make homemade vegetable stock.
- Garlic – For savory depth of flavor.
- Peas – They add satisfying texture and sweet pops of flavor to this lemon orzo recipe. I use frozen peas for convenience. Feel free to substitute fresh ones if you have them on hand.
- Lemon juice and zest – For bright, zesty flavor! Use freshly squeezed lemon juice for the best results.
- Parmesan cheese – It adds savory, nutty flavor and makes the orzo lightly creamy.
- Fresh herbs – For garnish. Top off the pasta with a sprinkle of fresh parsley, basil, and/or fresh dill.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Lemon Orzo
I’m saying it again: this lemon orzo recipe is easy to make in one pot! Here’s how it goes:
First, toast the orzo. Heat the butter or olive oil in a medium Dutch oven or large saucepan over medium heat. Add the orzo and cook until it smells nutty and is browned in places, about 2 minutes.
Then, simmer. Add the broth, garlic, salt, and pepper to the pot. Bring to a boil, reduce the heat to maintain a simmer, and cook, stirring occasionally, for 10 minutes, or until the liquid is absorbed. Add the peas (I don’t even thaw them first!) and cook until heated through.
Remove from the heat and stir in the lemon juice and zest, Parmesan, and half the herbs. Stir until the cheese is melted.
- Tip:Â The orzo should have a lightly creamy texture, similar to risotto. If becomes too dry, add more broth, a little at a time, as needed to keep it creamy. I almost always add an extra 1/2 to 1 cup before serving!
Season to taste and serve topped with the remaining herbs and more cheese, if desired. Enjoy!
Recipe Variations
- Add a protein. Stir in 1 cup cooked chickpeas or white beans.
- Add a vegetable. Stir in sautéed asparagus or steamed broccoli for texture. Or add fresh spinach when you add the peas and stir until it wilts.
- Change the cheese. Use pecorino or feta cheese instead of the Parm.
- Sauce it up. Serve it with a dollop of pesto on top.
Serving Suggestions
My family often enjoys this lemon orzo pasta as a main dish on busy weeknights. I either add chickpeas and a green veggie directly to the orzo, or I serve it with a green salad, roasted asparagus, and/or sautéed broccolini on the side.
This lemon orzo recipe is a great side dish too. Pair it with roasted cauliflower steaks or any simply cooked protein!
How to Store Lemon Orzo
- In the refrigerator: Allow the lemon orzo to cool completely, then seal in an airtight container. Store in the fridge for up to 3 days.
- In the freezer: Freeze in an airtight container for up to 3 months. Thaw in the microwave or overnight in the fridge.
- To reheat: The orzo will thicken as it sits. Reheat in the microwave or over low heat on the stovetop, stirring in water or broth as needed to reach a creamy consistency.
More Orzo Recipes to Try
If you love this lemon orzo pasta, try one of these delicious orzo recipes next:
Lemon Orzo Recipe
Ingredients
- 1 tablespoon unsalted butter or extra-virgin olive oil
- 1½ cups orzo pasta
- 3 to 4 cups vegetable broth
- 2 garlic cloves, grated
- ½ teaspoon sea salt
- Freshly ground black pepper
- ½ cup frozen peas
- 2 tablespoons fresh lemon juice, plus more to taste
- Zest of 1 lemon
- ½ cup grated Parmesan cheese, plus more for serving
- ¼ cup chopped fresh parsley, basil, and/or dill
Instructions
- Melt the butter in a large saucepan or medium Dutch oven over medium heat. Add the orzo and cook, stirring occasionally, for 2 minutes to toast it.
- Add 3 cups of the broth, the garlic, salt, and several grinds of pepper. Bring to a boil, reduce the heat to medium-low, and cook, stirring occasionally, for 10 minutes, or until the broth is absorbed. Add the peas and cook for another 2 minutes, or until heated through.
- Remove from the heat and add the lemon juice and zest, Parmesan, and half the herbs, stirring until the cheese is melted. Season to taste, stirring in more broth as needed to keep the orzo lightly creamy.
- Serve topped with the remaining herbs and more cheese, if desired.
Wow, amazing orzo recipe. Added asparagus and pea shoots. Fantastic!
I’m glad you loved it!
It was 4pm. I had No idea what to make for dinner. Then your email came in!! And it was a quick, easy recipe — plus I had every ingredient listed in my kitchen pantry. phew (!) dinner would be on the table in no time at all.
I loved the brightness the lemon gave the dish. We gobbled it up — a success with full tummies all around. Thank you.
Aw, I’m so glad it came just at the right time!