Description
This Lemon Butter Orzo is proof that simple ingredients can create big flavor. Tender orzo is cooked in savory broth, then finished with butter and fresh lemon for a silky, bright side dish that feels elegant but takes just minutes to make. It’s perfect with chicken, fish, or vegetables—and it’s just as good on a busy weeknight as it is for guests.
Ingredients
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1 cup orzo pasta
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2 tablespoons butter
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1 clove garlic, minced
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1½ cups chicken or vegetable broth
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Zest and juice of 1 lemon
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Salt and black pepper, to taste
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Optional: 2 tablespoons grated Parmesan, chopped parsley
Instructions
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Melt the Butter
In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant (do not brown). -
Toast the Orzo
Stir in the dry orzo and cook for 1–2 minutes, stirring often, until lightly golden. -
Simmer
Pour in the broth and bring to a boil. Reduce heat to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. -
Finish with Lemon
Remove from heat. Stir in lemon zest, lemon juice, and Parmesan if using. Season with salt and pepper to taste. -
Serve
Garnish with parsley if desired and serve warm.
Notes
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If the orzo looks dry, add a splash of warm broth and stir until creamy.
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Zest the lemon before juicing for easier prep.
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For a vegan version, use olive oil or vegan butter and skip the Parmesan.