Ingredients
- Orzo Pasta: 1 cup
- Chicken Broth: 4 cups
- Lemon: 1 large (zest and juice)
- Olive Oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Parmesan Cheese: 1/2 cup, grated
- Fresh Parsley: 1/4 cup, chopped
- Salt and Pepper: To taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Step 2: Add the orzo pasta to the pot and toast it for 1-2 minutes, stirring constantly, until lightly golden.
- Step 3: Pour in the chicken broth, lemon juice, and lemon zest. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked through and the liquid is absorbed.
- Step 4: Remove from heat and stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
- Step 5: Let the pasta sit for a minute or two to allow the sauce to thicken slightly. Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave with a splash of broth or water to loosen the pasta.
- Serve this delightful orzo as a side dish with grilled chicken or fish, or enjoy it as a light and flavorful meal on its own.
- For an extra burst of lemon flavor, reserve a bit of the lemon zest and sprinkle it on top just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American