Name: Homemade Orzo al Limone
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 cup orzo pasta; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 cloves garlic, minced; Zest of 1 lemon; Juice of 1 lemon; 1/3 cup grated Parmesan cheese; 1/4 cup heavy cream (optional); 2 cups vegetable broth or water; Salt and black pepper to taste; 2 tablespoons chopped fresh parsley

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Creamy, zesty, and irresistibly simple, this Homemade Orzo al Limone is a one-pot wonder that highlights the vibrant flavor of fresh lemon paired with rich Parmesan and tender orzo pasta. It’s an elegant yet easy dish that I love serving either as a comforting side or a light vegetarian main.

Homemade Orzo al Limone

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup orzo pasta

2 tablespoons unsalted butter

1 tablespoon olive oil

2 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

⅓ cup grated Parmesan cheese

¼ cup heavy cream (optional for extra creaminess)

2 cups vegetable broth or water

Salt and black pepper to taste

2 tablespoons chopped fresh parsley

Directions

In a medium saucepan, I heat the olive oil and butter over medium heat.

I add the minced garlic and cook for 1–2 minutes, just until it’s fragrant but not browned.

Then I stir in the orzo, toasting it for 2–3 minutes until it’s lightly golden.

I pour in the vegetable broth or water and bring it to a boil. Then I reduce the heat and let it simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

I stir in the lemon zest, lemon juice, Parmesan cheese, and the heavy cream (when I want extra creaminess). I let it cook for another 1–2 minutes until it's perfectly creamy.

I season everything with salt and black pepper to taste.

Once it’s off the heat, I sprinkle fresh parsley on top and serve it warm.

Servings and timing

This recipe serves 4 and takes just 20 minutes from start to finish—5 minutes to prep and 15 minutes to cook. It’s the perfect last-minute dinner solution or a lovely side dish to brighten up any meal.

Variations

Add protein: I sometimes stir in grilled chicken, shrimp, or white beans to make it a heartier meal.

Make it vegan: I use plant-based butter, skip the Parmesan or substitute with nutritional yeast, and leave out the cream.

Boost the greens: I like to stir in a handful of spinach or baby arugula during the last minute of cooking for added freshness.

Spice it up: A pinch of red pepper flakes adds a subtle kick that pairs beautifully with the lemon.

Try a citrus twist: Swapping the lemon for orange or mixing both adds a unique depth to the flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or broth to bring back the creamy texture. I usually warm it over low heat on the stovetop or microwave it in short bursts, stirring in between.

FAQs

How do I keep the orzo from getting mushy?

I cook the orzo just until it's tender and most of the liquid is absorbed, then I remove it from heat right away. Overcooking can make it too soft.

Can I make this dish ahead of time?

Yes, I often prepare it a few hours ahead and reheat it before serving. Just add a little broth or water while reheating to keep it creamy.

What can I serve with orzo al limone?

I like pairing it with roasted vegetables, grilled chicken, or fish. It also works well alongside a crisp green salad.

Is it okay to skip the cream?

Absolutely. The dish is still delicious without it. The cream just adds extra richness, but I often leave it out when I want something lighter.

Can I use chicken broth instead of vegetable broth?

Yes, I sometimes swap in chicken broth for a deeper flavor. It’s a great option if I’m not keeping the dish vegetarian.

Conclusion

Homemade Orzo al Limone is one of those recipes I turn to when I want something comforting yet fresh, simple yet elegant. It’s full of bright flavor, creamy texture, and ready in no time—ideal for any night of the week. Whether I serve it as a main or a side, it never fails to impress.

📖 Recipe:

Homemade Orzo al Limone

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Author: Cheryl
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Creamy, zesty, and irresistibly simple, this Homemade Orzo al Limone is a one-pot pasta dish featuring lemon, Parmesan, and optional cream. It works as a light vegetarian main or a vibrant side, ready in just 20 minutes.

Instructions

Heat olive oil and butter in a medium saucepan over medium heat.
Add minced garlic and cook for 1–2 minutes until fragrant but not browned.
Stir in orzo and toast for 2–3 minutes until lightly golden.
Pour in vegetable broth or water and bring to a boil. Reduce heat and simmer for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
Stir in lemon zest, lemon juice, Parmesan cheese, and heavy cream (if using). Cook for 1–2 more minutes until creamy.
Season with salt and black pepper to taste.
Remove from heat, garnish with chopped parsley, and serve warm.