Ingredients
- Orzo Pasta: 1 cup
- Chicken Broth: 4 cups
- Lemon: 1 (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 until fragrant, about 1 minute. Be careful not to burn the garlic.
- Step 2: Add the orzo pasta to the pot and toast for 2-3 minutes, stirring constantly, until lightly golden.
- Step 3: Pour in the chicken broth, lemon juice, and lemon zest. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the orzo is cooked through and the liquid is absorbed. Stir occasionally to prevent sticking.
- Step 4: Remove the pot from the heat and stir in the grated Parmesan cheese and chopped parsley.
- Step 5: Let the pasta sit for a minute or two to allow the cheese to melt completely. Serve immediately and enjoy!
Notes
- Store leftover orzo in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or water to loosen the pasta.
- Serve with grilled chicken or shrimp for a complete and satisfying meal.
- Don't skimp on the lemon zest; it's where most of the bright lemon flavor comes from!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American