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.
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
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.
Notes
Add grilled chicken, shrimp, or white beans for more protein.
Use plant-based butter and cheese or nutritional yeast to make it vegan.
Stir in spinach or baby arugula at the end for extra greens.
Add red pepper flakes for a spicy twist.
Swap lemon with orange or combine both for a citrus twist.
Store leftovers in the fridge for up to 3 days and reheat with a splash of water or broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
