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 orzo pasta to the pot and toast it for 1-2 minutes, stirring constantly. This helps enhance its flavor.
- Step 3: Pour in chicken broth, lemon juice, and lemon zest. Season with salt and pepper to taste. Bring 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 fresh parsley.
- Step 5: Let the pasta sit for a couple of minutes to allow the cheese to melt and the flavors to meld together. Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat with a splash of broth or water to loosen the pasta if it has absorbed too much liquid.
- Serve this bright orzo as a side dish with grilled chicken or fish for a complete and satisfying meal.
- Don't skip toasting the orzo; it adds a nutty depth of flavor that elevates the entire dish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American