Bright & Zesty Lemon Orzo: Sunshine in a Bowl (Print Version)

Bright & Zesty Lemon Orzo is a quick, easy side dish bursting with fresh lemon and herbs. Perfect for weeknights or a light meal!

# Recipe Info:

Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian Option (use veg broth)

# Ingredients:

→ Base Ingredients

01 - 1 cup orzo pasta
02 - 2 cups chicken or vegetable broth
03 - 1 large lemon (for zest and juice)

→ Fresh Flavor Boosters

04 - 2-3 cloves garlic, minced
05 - 1/4 cup fresh parsley, chopped

→ Seasonings & Finishing Touches

06 - 1 tbsp olive oil
07 - 1 tbsp unsalted butter
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
10 - 1/4 cup grated Parmesan cheese (optional)

# Instructions:

01 - First things first, let's get that orzo cooking! In a medium saucepan, bring your chicken or vegetable broth to a rolling boil. Once it's bubbling, toss in the orzo. Give it a good stir to make sure it doesn't stick together—I always forget this step and end up with a clump! Reduce the heat to a simmer, cover the pot, and let it cook for about 8-10 minutes, or until the orzo is tender and most of the liquid is absorbed. It should still be a little al dente, you know? Don't overcook it!
02 - While the orzo is doing its thing, grab a large skillet. Drizzle in a tablespoon of olive oil and heat it over medium heat. Add your minced garlic and cook for just about 30 seconds to a minute, until it's fragrant. Be super careful not to burn it; burnt garlic is a sad, bitter thing, and I've definitely done that more times than I care to admit! You just want it to smell amazing, like a little culinary hug.
03 - Now for the star of our Bright & Zesty Lemon Orzo! Take your lemon and zest about a tablespoon directly into the skillet with the garlic. Oh, that smell! It’s incredible. Then, squeeze in the juice from half of that lemon, about 1-2 tablespoons. Stir it all together. This step really wakes up all those flavors and makes the whole kitchen smell like a sunny afternoon. Keep it moving so nothing sticks to the bottom.
04 - Once your orzo is cooked and most of the liquid has been absorbed, carefully transfer it into the skillet with the lemon-garlic mixture. Give it a gentle toss to combine everything. You want all those tiny pasta grains to get coated in that bright, zesty goodness. This is where it starts to look like actual food, and not just separate ingredients!
05 - Take the skillet off the heat. Add the pat of unsalted butter and your chopped fresh parsley. Stir until the butter is completely melted and the parsley is evenly distributed throughout the orzo. The butter adds a beautiful gloss and richness, making the Bright & Zesty Lemon Orzo feel extra special. Don't be shy with the parsley!
06 - Finally, season your Bright & Zesty Lemon Orzo with salt and freshly ground black pepper to taste. Give it one last gentle stir. I always taste a tiny bit here to make sure the seasoning is just right. If you like, sprinkle with some freshly grated Parmesan cheese before serving. It should look vibrant, smell amazing, and taste like pure sunshine. Enjoy it warm!

# Notes:

01 - Don't overcook the orzo; it should be tender but still have a slight bite.\nReheat leftovers gently on the stove with a splash of broth to prevent dryness.\nSwap chicken broth for vegetable broth to make this Bright & Zesty Lemon Orzo vegetarian.\nServe warm with a sprinkle of fresh Parmesan for an extra layer of flavor.

# Equipment Needed:

01 - Medium saucepan
02 - large skillet
03 - microplane zester
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 280
Total Fat: 10g
Total Carbohydrate: 38g
Protein: 10g

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