Lemon Garlic Butter Orzo is a bright, cozy side dish that comes together in minutes but tastes like something from your favorite bistro. Tender, silky orzo is tossed with fragrant garlic, melted butter, and plenty of fresh lemon for a zesty finish, then rounded out with Parmesan and herbs. It’s simple, elegant, and endlessly versatile equally at home next to roast chicken, seafood, or a pile of roasted veggies.
Ingredients
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: extra lemon wedges, for serving
Instructions
- In a medium saucepan, bring the vegetable or chicken broth to a boil over medium-high heat.
- Add the orzo pasta, reduce heat to a gentle boil, and cook according to package directions, usually 8–10 minutes, until al dente, stirring occasionally to prevent sticking.
- Drain any excess liquid if needed, then set the cooked orzo aside.
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant and just starting to turn golden do not let it brown or burn.
- Stir in the lemon zest and lemon juice, then immediately add the cooked orzo to the skillet.
- Toss well so the orzo is thoroughly coated in the lemon garlic butter mixture.
- Remove the skillet from the heat, then stir in the grated Parmesan cheese and chopped parsley until evenly distributed and creamy.
- Season to taste with salt and freshly ground black pepper.
- Serve warm, garnished with additional parsley and lemon wedges on the side, if desired.
Variation
- Make it creamy by stirring in 2–3 tablespoons of heavy cream or a spoonful of cream cheese along with the Parmesan.
- Turn it into a main dish by adding cooked shrimp, shredded rotisserie chicken, or a can of drained chickpeas for extra protein.
- Swap the parsley for fresh basil, dill, or chives, or add a handful of baby spinach at the end and stir until just wilted.
Cooking Notes
- Cook the orzo just until al dente; it will continue to soften slightly when tossed with the hot butter and sauce.
- If your broth fully absorbs and the orzo still isn’t done, add a splash of hot water and continue cooking until tender.
- Adjust the balance of lemon and Parmesan to your taste more lemon for brightness, more cheese for richness and saltiness.
Serving Suggestions
- Serve alongside grilled or roasted chicken, fish, or shrimp for a quick, complete dinner.
- Pair with roasted vegetables such as asparagus, broccoli, or cherry tomatoes and a simple green salad.
- Use as a bed for lemon herb chicken, baked salmon, or sautéed mushrooms to soak up all the flavorful juices.
Tips
- Zest the lemon before juicing it this makes it much easier to handle and ensures you don’t waste any flavor.
- Keep the heat moderate when cooking the garlic; if it browns too quickly, remove the pan from the heat to prevent bitterness.
- Taste before salting: broth and Parmesan can be quite salty on their own, so you may need less than you think.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 11 g
- Sodium: 420 mg
Frequently Asked Questions
- Can I make this ahead of time?
Yes. Cook as directed, then cool and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen. - Can I use water instead of broth?
You can, but broth adds more flavor. If using water, be sure to season generously with salt and maybe an extra sprinkle of Parmesan. - Is this recipe vegetarian?
It is vegetarian when made with vegetable broth and Parmesan suitable for vegetarians. If needed, you can substitute a vegetarian-friendly hard cheese. - Can I use another type of pasta?
Short pasta shapes like small shells, ditalini, or couscous can work, but cooking times and liquid absorption may vary follow the package instructions and adjust as needed.
Conclusion
Lemon Garlic Butter Orzo is the kind of side that quietly steals the show a silky, buttery tangle of orzo brightened with fresh lemon, garlicky aroma, and a shower of herbs and Parmesan. It comes together fast, pairs with almost anything, and feels both comforting and refreshing on the plate. Keep it in your weeknight rotation for an easy, crowd-pleasing staple.
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Lemon Garlic Butter Orzo
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (if made with vegetable broth)
Description
Lemon Garlic Butter Orzo is a bright, cozy side dish that comes together in minutes but tastes like something from your favorite bistro. Tender, silky orzo is tossed with fragrant garlic, melted butter, and plenty of fresh lemon for a zesty finish, then rounded out with Parmesan and herbs. It’s simple, elegant, and endlessly versatile equally at home next to roast chicken, seafood, or a pile of roasted veggies.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: extra lemon wedges, for serving
Instructions
- In a medium saucepan, bring the vegetable or chicken broth to a boil over medium-high heat.
- Add the orzo pasta, reduce heat to a gentle boil, and cook according to package directions, usually 8–10 minutes, until al dente, stirring occasionally to prevent sticking.
- Drain any excess liquid if needed, then set the cooked orzo aside.
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant and just starting to turn golden do not let it brown or burn.
- Stir in the lemon zest and lemon juice, then immediately add the cooked orzo to the skillet.
- Toss well so the orzo is thoroughly coated in the lemon garlic butter mixture.
- Remove the skillet from the heat, then stir in the grated Parmesan cheese and chopped parsley until evenly distributed and creamy.
- Season to taste with salt and freshly ground black pepper.
- Serve warm, garnished with additional parsley and lemon wedges on the side, if desired.
Notes
- For extra lemon flavor, start with all the zest and half the juice, then add more juice to taste at the end.
- If using salted butter or a salty broth, reduce added salt and adjust only at the very end.
- Reserve a few tablespoons of hot pasta cooking liquid before draining; you can use it to loosen the orzo if it gets too thick or sticky.
- This dish thickens slightly as it cools; a splash of warm broth or water will bring it back to a silky texture when reheating.
- Use freshly grated Parmesan rather than pre-shredded for the best melt and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal (approximate)
- Sugar: 2 g (approximate)
- Sodium: 420 mg (approximate, varies with broth and cheese)
- Fat: 12 g (approximate)
- Saturated Fat: 7 g (approximate)
- Unsaturated Fat: 4 g (approximate)
- Trans Fat: 0 g
- Carbohydrates: 42 g (approximate)
- Fiber: 2 g (approximate)
- Protein: 11 g (approximate)
- Cholesterol: 30 mg (approximate)
Keywords: lemon garlic orzo, butter orzo, easy side dish, parmesan orzo, lemon herb pasta