Lemon Parmesan orzo with fresh basil, a pinch of cayenne, bright lemon juice, and a splash of milk is a simple, zesty side dish that’s ready in minutes.
This quick lemon parmesan orzo is an ideal spring and summer recipe. It pairs beautifully with roasted or grilled proteins—try it alongside Italian chicken cutlets or sheet-pan chicken and green beans—or serve it chilled as an orzo pasta salad for a crowd.
If you want a main-course option, add cooked shrimp, grilled chicken, or lamb meatballs for an easy, flavorful one-bowl meal.
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Recipe Highlights
- Bright flavor: Fresh lemon juice and zest with a touch of cayenne for a lively finish.
- Fast & easy: Ready in about 20 minutes and beginner-friendly.
- Simple ingredients: Uses fresh produce and pantry staples you likely already have.
What is orzo?
Orzo is a rice-shaped pasta (also called risoni), not rice. It cooks like other pastas and can be served hot or cold. In this recipe the orzo is toasted and then simmered in broth so it absorbs flavor like a risotto-style pasta.
Ingredients
- Butter – Salted butter is recommended; if using unsalted, add salt at the end to taste.
- Orzo pasta – Uncooked.
- Chicken broth – Or substitute vegetable broth or water.
- Parmesan cheese – Shredded or grated.
- Fresh lemon juice – Fresh is brighter than bottled.
- Fresh basil – Chopped; dried basil can be used if needed.
- Milk – A splash adds creaminess to the cheese.
- Lemon zest – Use a microplane or citrus zester.
- Cayenne pepper – A small pinch for heat; adjust to taste.
- Garlic powder – For a subtle garlicky note.
- Salt – To taste.
Directions
Melt the butter in a medium saucepan over medium to medium-high heat.
Add the orzo and stir to coat the grains in butter. Toast, stirring occasionally, for about 5 minutes or until the orzo turns lightly golden.
Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes, or until the orzo is al dente and has absorbed the liquid.
Remove the pan from heat. Stir in the parmesan, lemon juice, chopped basil, milk, lemon zest, cayenne, and garlic powder. Taste and season with salt if needed.
Serve immediately while warm.
Equipment
- Medium saucepan
- Citrus zester or microplane
How to zest a lemon
Use a citrus zester, microplane, or fine grater to remove only the bright yellow outer peel. Avoid the white pith underneath, which is bitter.
- Hold the zester or microplane at an angle and run the lemon along it, working from one end to the other.
- Rotate the lemon as you go to zest evenly without removing the pith.
- Collect the zest and use immediately for the best aroma and flavor.
Tip: Use just the outermost yellow layer of the peel for bright citrus flavor.
Substitutions
- Broth: Chicken stock, vegetable broth, or water will work.
- Lemons: Use fresh lemons—bottled lemon juice won’t give the same brightness.
- Cheese: Feta can be used instead of parmesan for a tangier finish.
- Herbs: Fresh basil is best; use about 2 scant teaspoons dried basil if needed. Fresh parsley is another good option.
- Dairy: For dairy-free, substitute a tablespoon of water or unsweetened non-dairy milk. For extra creaminess, use heavy cream.
- Heat: Omit cayenne or use red pepper flakes or freshly ground black pepper instead.
Variations
- Main dish: Double the recipe and add cooked shrimp, grilled chicken, or lamb meatballs plus fresh greens (stir in baby spinach while the orzo is hot to wilt).
- Pasta salad: Serve chilled—double the recipe and toss with halved cherry tomatoes and extra herbs for a cold side.
Storage
Cool the orzo to room temperature and store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave or on the stove with a splash of water or broth to loosen it.
Cooked orzo can be frozen for up to three months. Thaw overnight in the refrigerator before reheating.
📖 Recipe
Lemon Parmesan Orzo
Equipment
- Medium saucepan
- Citrus zester
Ingredients
- 1 tablespoon salted butter
- 1 cup orzo pasta
- 1 cup chicken broth
- ¼ cup shredded parmesan cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh basil, chopped
- 1 tablespoon milk
- 1 teaspoon lemon zest
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- Salt, to taste
Instructions
- Melt butter in a medium saucepan over medium-high heat.
- Stir in the orzo to coat; toast, stirring occasionally, about 5 minutes until slightly golden.
- Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes.
- Remove from heat and stir in parmesan, lemon juice, basil, milk, lemon zest, cayenne, and garlic powder. Season with salt to taste and serve warm.
Notes
- Broth: Chicken stock, vegetable broth, or water can be used.
- Basil: Fresh is preferred; if using dried, use about 2 scant teaspoons.
- Milk: For dairy-free, replace with a tablespoon of water or unsweetened non-dairy milk.
- Cayenne: Omit or substitute red pepper flakes for a different heat profile.
Nutrition
Carbohydrates: 29 g
Protein: 8 g
Fat: 5 g
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