Easy Creamy Lemon Parmesan Orzo You’ll Want to Make Again

Creamy lemon parmesan orzo is simple, fragrant, and ready in one pan. The orzo cooks slowly in stock, becoming creamy without needing a heavy sauce.

Lemon zest and parmesan bring freshness and depth at the end.

Ingredients for 4 servings

• 280 g orzo
• 1 tablespoon olive oil
• 20 g butter
• 2 garlic cloves, minced
• 750 ml warm vegetable or chicken stock
• 100 ml cooking cream
• 60 g grated parmesan
• 1 lemon, zest and 2 tablespoons juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped parsley

Cook the orzo

Heat olive oil and butter in a pan. Add garlic and cook for 30 seconds. Stir in the orzo and toast for 1 minute.

Make it creamy

Add the warm stock gradually, stirring often. Cook for 10 to 12 minutes, until the orzo is tender and the liquid becomes creamy.

Finish with lemon

Stir in cream, parmesan, lemon zest, and lemon juice. Adjust salt and pepper, then finish with parsley.

Conclusion

Creamy lemon parmesan orzo is best served immediately while smooth and glossy. Add a splash of stock if it thickens before serving.