Lemon Orzo Recipe

Name: Lemon Orzo
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 Tbsp. unsalted butter, divided; 1 1/2 cups (about 9 oz.) uncooked orzo; 2 1/2 cups chicken stock; 1 1/2 tsp. grated lemon zest, plus 2 Tbsp. fresh juice (from 1 [5-oz.] lemon), divided, plus more zest for garnish; 3/4 tsp. kosher salt; 1/2 tsp. garlic powder; 1 oz. Parmesan cheese, grated (about 1/4 cup); 1 Tbsp. finely chopped fresh flat-leaf parsley

Cook Time: 20 minutes

Have you ever wondered, what is orzo? It may seem like a grain, such as rice or risotto. It does look like the two, and it captures and holds the ingredients it is cooked with. But it is a pasta (and something of a shape shifter) because it can play the role of rice or risotto depending on the recipe. Orzo is used for more brothy style pastas, so a meal with orzo comes together when cooked with liquids, fats, and acids. It is a dough that's rolled, cut, and dried just like any other pasta, says recipe developer Amanda Stanfield. Orzo has a mild, neutral taste just like pasta. Its small size gives it a velvety mouthfeel and springy texture.

In this recipe, the orzo is first toasted with butter, bringing out the nutty flavor, and then cooked in lemon zest, chicken stock, salt, and garlic powder. The orzo is then transferred to a bowl and finished with lemon juice, Parmesan cheese, a little more butter, and additional lemon zest if desired. You end up with a bright, comfy bowl with great texture. I would happily eat this as a main course with some veggies stirred in, like asparagus, peas, and mushrooms, almost like an orzo risotto, says recipe tester and developer Liz Mervosh. If you are looking to try something new with the recipe, try substituting Parmesan cheese for pecorino or other hard cheeses. And if the orzo seems to dry, add 1/4 to 1/2 cup of chicken stock, which will help loosen the dish and create a more desired consistency.

Ingredients

2 tablespoons unsalted butter, divided
1 1/2 cups uncooked orzo
2 1/2 cups chicken stock
1 lemon, juiced and zested, divided
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 cup freshly grated Parmesan cheese
1 tablespoon finely chopped fresh flat-leaf parsley

Directions

Step 1: Gather all ingredients.

Step 2: Melt 1 tablespoon of butter in a large nonstick skillet over medium heat.

Step 3: Add orzo to the skillet and cook, stirring occasionally, until the orzo turns light golden and toasted, about 2 minutes.

Step 4: Stir in chicken stock, 1 1/2 teaspoons of lemon zest, salt, and garlic powder. Bring to a simmer over medium-low heat.

Step 5: Simmer, stirring occasionally, until the orzo is al dente and most of the stock is evaporated, about 10 to 12 minutes.

Step 6: Remove from heat and fold in 2 tablespoons of lemon juice, Parmesan cheese, and the remaining 1 tablespoon of butter. Stir until the butter is fully melted.

Step 7: Garnish with parsley and additional lemon zest as desired. Serve and enjoy!

Nutrition Facts (per serving)

Calories: 442
Total Fat: 11g (14% Daily Value)
Saturated Fat: 5g (26% Daily Value)
Cholesterol: 25mg (8% Daily Value)
Sodium: 572mg (25% Daily Value)
Total Carbohydrates: 76g (28% Daily Value)
Dietary Fiber: 8g (27% Daily Value)
Total Sugars: 12g
Protein: 16g (32% Daily Value)
Vitamin C: 109mg (121% Daily Value)
Calcium: 125mg (10% Daily Value)
Iron: 4mg (20% Daily Value)
Potassium: 646mg (14% Daily Value)

Lemon Orzo Recipe

Orzo, a small pasta shaped like rice, is an incredibly versatile ingredient that can be used in a variety of dishes, from soups to salads to side dishes. The Lemon Orzo recipe is a fresh, bright take on this simple pasta, combining the nutty flavor of toasted orzo with the vibrant zest of lemon. This dish is typically served as a side to complement chicken, fish, or even grilled vegetables. But its tangy, savory notes make it an excellent option to enjoy on its own as well.

History of Orzo and Lemon Orzo

The origin of orzo can be traced back to Italy, where it is widely used in traditional Italian cuisine. Its name is derived from the Italian word for barley, "orzo," due to its resemblance to the grain. Orzo is most often cooked in broths or used in pasta salads, where its small size and texture allow it to absorb flavors beautifully. As for the Lemon Orzo dish, it likely evolved as part of Italy's long-standing tradition of bright, citrus-infused pasta dishes. The combination of lemon and pasta is a hallmark of Southern Italian cooking, where fresh, zesty flavors are a core feature of the cuisine.

Regional Variations and Flavor Profile

While orzo itself is an Italian staple, regional variations of dishes made with orzo can be found throughout the Mediterranean. In Greek cuisine, for example, orzo is often prepared with tomato-based sauces and served with lamb or chicken. The addition of lemon in the Lemon Orzo recipe adds a uniquely Italian flair, infusing the dish with freshness and acidity. In contrast, other Mediterranean pasta dishes might rely more heavily on olive oil and herbs, showcasing the simplicity of the ingredients.

How It Differs from Similar Dishes

What sets Lemon Orzo apart from other similar pasta dishes is its focus on the bright, tart flavor of lemon combined with the nutty, toasted texture of orzo. Unlike risotto, which is made with arborio rice and involves a gradual addition of liquid to achieve a creamy consistency, orzo in this dish is cooked in chicken stock and tossed with lemon juice and Parmesan cheese for a lighter, yet flavorful, result. Additionally, the toasting process at the beginning enhances orzo's nutty flavor, making it a delicious base for this simple but satisfying side dish.

Where It Is Typically Served

Lemon Orzo is often served as a side dish in both casual and formal settings. Its mild yet vibrant flavor makes it a great accompaniment to grilled meats, especially chicken, pork, and fish. The dish pairs particularly well with Mediterranean-inspired meals, such as grilled lamb or seafood. You might also find it as a side to roasted vegetables or as part of a larger Italian feast. Its perfect for summer barbecues or outdoor gatherings due to its light, refreshing taste.

Interesting Facts about Lemon Orzo

Orzo is technically a pasta, not a grain, and is often used in recipes where rice or risotto would traditionally appear.
The process of toasting orzo before cooking brings out its natural nutty flavor, adding depth to the dish.
Lemon, a key ingredient in this dish, is a symbol of vitality in Mediterranean cooking, often used to balance rich flavors and brighten up dishes.
This dish is a great source of vitamin C, thanks to the fresh lemon juice and zest, making it a healthy option for boosting your immune system.

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FAQ about Lemon Orzo Recipe

Yes, leftover Lemon Orzo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken stock or water to loosen the orzo and heat over medium heat until warmed through.

While it is possible to freeze Lemon Orzo, the texture may change slightly upon thawing. For best results, freeze it without the Parmesan cheese and butter, and stir those in after reheating.

You can use vegetable stock as a substitute for chicken stock to make the recipe vegetarian. Alternatively, water with a bit of salt or a bouillon cube can work in a pinch.

Yes, adding vegetables like asparagus, peas, or mushrooms can enhance the dish and turn it into a more hearty meal. You can sauté the vegetables in the skillet before adding the orzo to toast it.

Yes, you can prepare the Lemon Orzo ahead of time. However, it's best to add the fresh lemon juice and parsley just before serving to maintain the bright flavors.

Yes, you can omit the butter and use olive oil instead for a lighter option. You could also use a dairy-free butter alternative if you're following a vegan diet.

If you're looking for a substitute for Parmesan cheese, you can use Pecorino Romano or another hard cheese. For a dairy-free version, nutritional yeast can be a great alternative.

The orzo is cooked al dente when it is firm to the bite but not crunchy. You should taste a piece after about 10 minutes of simmering in the stock. If it's still too firm, cook for an additional 2–3 minutes.

If the orzo becomes too dry, simply add a little more chicken stock or water to the pan. Stir it in and continue to cook until the desired consistency is reached.

Yes, you can omit the garlic powder if you prefer. Alternatively, you can use fresh garlic sautéed with the orzo for a more intense garlic flavor.

Comments

Ronald Jackson

12/29/2022 10:35:43 PM

Here is the revised version of your review: "This side dish is absolutely fantastic! It paired perfectly with my Chicken with Green Peppercorn sauce. When enjoyed on its own, it was delicious. I believe it would also complement fish or pork chops exceptionally well. For a bit of added heat, you could sprinkle in some red pepper flakes. With the addition of vegetables like mushrooms, onions, and/or asparagus, this dish could easily transform into a vegetarian delight. Overall, it's simple to prepare, incredibly versatile, and simply delicious! Thank you, Diana!"

audio version

Cook Time: 50 minutes