Creamy Lemon Greek Orzo Pasta Recipe with Feta (Print Version)

Whip up this easy Greek Orzo Pasta Recipe, a comforting, tangy dish packed with fresh herbs, feta, and a zesty lemon kick. Perfect for weeknights!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Greek
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 tbsp extra virgin olive oil
02 - 1/2 red onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 cup orzo pasta
05 - 3 cups chicken or vegetable broth
06 - 1 large lemon (for zest and 2 tbsp juice)

→ Flavor Boosters & Finishing

07 - 1/4 cup fresh dill, chopped
08 - 1/4 cup fresh parsley, chopped
09 - 2 tbsp unsalted butter
10 - 4 oz feta cheese, crumbled
11 - Salt and freshly ground black pepper to taste

# Instructions:

01 - Start by heating a generous glug of olive oil in a large skillet or pot over medium heat. Toss in your finely diced red onion and minced garlic. Let these beautiful aromatics soften for about 3-5 minutes, stirring occasionally, until they smell absolutely heavenly and become translucent. Honestly, this is where the foundation of flavor for your Greek Orzo Pasta begins; the kitchen fills with such a warm, inviting aroma. I remember one time I got distracted by a phone call and almost burnt the garlic – oops! Keep an eye on it, a gentle sizzle and softening is what you’re after.
02 - Now, add the dry orzo pasta directly to the skillet with the softened aromatics. Stir it around continuously for 2-3 minutes, letting the orzo just barely start to toast and turn a light golden color. This step is a total game-changer, giving the Greek Orzo Pasta a lovely nutty depth that you wouldn’t get otherwise. I didn't expect it to make such a difference the first time I tried it, but it truly does! Just be careful not to let it brown too much, or it can get a little bitter, I learned that the hard way.
03 - Pour in the chicken or vegetable broth and the fresh lemon juice. Give everything a good stir to combine, then bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot tightly, and let it cook for about 10-12 minutes, or until most of the liquid has been absorbed and the orzo is tender with a slight bite. I always want to peek too early, but resist the urge! You want that orzo to soak up all that beautiful, flavorful broth for a truly delicious Greek Orzo Pasta.
04 - Once the orzo is cooked and most of the liquid is gone, remove the pot from the heat. Stir in the fresh dill, parsley, and that lovely knob of unsalted butter. The butter melts into the warm pasta, making the Greek Orzo Pasta incredibly creamy and rich. The fresh herbs burst with flavor, and the whole dish transforms into something vibrant and fragrant. This is where I start tasting it, often adding an extra sprinkle of dill because I just love it so much, honestly!
05 - Now for the grand finale that truly defines this Greek Orzo Pasta! Stir in the fresh lemon zest and about half of the crumbled feta cheese. The zest really brightens everything up, giving it that unmistakable Greek zing and aroma. I always worry about overmixing the feta, so I try to fold it in gently so it doesn't completely disappear into the pasta. The salty tang of the feta against the creamy orzo? Oh my goodness, it’s just perfection, a truly delightful combination of flavors and textures.
06 - Transfer the warm Greek orzo pasta to individual serving bowls. Garnish generously with the remaining crumbled feta cheese and a fresh sprig of dill or parsley for a beautiful presentation. A final drizzle of good quality extra virgin olive oil never hurts either! What you should see is a vibrant, creamy pasta dish, smelling like a summer day in Greece. Honestly, the texture is just spot on, tender and wonderfully saucy. Don't forget to take a picture before digging in, if you can resist the incredible aroma!

# Notes:

01 - Don't rush the garlic and onion; letting them soften properly builds a fantastic flavor base for your Greek Orzo.
02 - This Greek Orzo Pasta holds up pretty well for leftovers, but I find adding a splash of broth or water when reheating helps keep it creamy.
03 - If you're out of dill, fresh mint is a surprisingly delicious swap in this Greek Orzo Pasta recipe, I tried it once and it was actually quite good!
04 - Serve with some crusty bread to soak up all that amazing lemony sauce, it's a game-changer!

# Equipment Needed:

01 - Large skillet or pot
02 - cutting board
03 - knife
04 - measuring cups/spoons
05 - lemon zester/juicer

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 50g
Protein: 18g

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