Ingredients
– 2 tablespoons olive oil, divided
– 2 teaspoons minced fresh garlic (2 cloves)
– 2 2/3 cups low-sodium chicken broth, plus more as needed
– Salt to taste
– 1 1/2 teaspoons lemon zest, divided
– 8 ounces orzo pasta (1 1/3 cups)
– 1/3 cup finely shredded parmesan cheese
– Freshly ground black pepper
– 1 tablespoon minced parsley (optional for garnish)
Instructions
1-Heat 1 tablespoon olive oil in a medium saucepan over medium-low heat. Add garlic and sauté for about 20 seconds until fragrant and just beginning to deepen in color without browning.
2-Pour in chicken broth and bring to a boil over medium-high heat. Stir in orzo, 3/4 teaspoon lemon zest, and salt to taste. Reduce heat to medium-low.
3-Simmer until orzo is tender, about 10 minutes, stirring once halfway through. Add more chicken broth if it starts to dry out.
4-Remove from heat and stir in lemon juice, remaining 1 tablespoon olive oil, remaining 3/4 teaspoon lemon zest, parmesan cheese, and pepper. Garnish with parsley if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍝 Adjust cooking time based on the pasta variety to achieve the perfect al dente texture.
💧 Add broth gradually during cooking to prevent the orzo from drying out or sticking.
🌱 Substitute with whole wheat, vegetable, or gluten-free pasta to suit dietary preferences.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 411mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 3mg