Creamy, lemony parmesan orzo is a fast but fancy side dish that goes with just about any protein. Orzo is a small, oblong shaped pasta that looks like rice. In this recipe, it gets prepared in a sauté pan with garlic, chicken broth and lemon zest. A splash of cream, a generous handful of shredded parmesan and fresh chopped parsley finish the dish.
Parmesan Orzo − Ways to Serve
I make this parmesan orzo all the time because it comes together quickly in a single pan and goes with just about everything. My two favorite proteins to serve with parmesan orzo are broiled salmon or my baked chicken ricotta meatballs. Throw a little broccolini or Brussel sprouts on the side and you’ve got a perfectly balanced meal.
Full of Flavor
Parmesan orzo is full of flavor. Using the chicken stock (or broth) makes it rich. It also adds some sodium which is why I don’t add any salt or pepper until the very end.
The addition of cream, butter and cheese at the end does make this parmesan orzo a little indulgent, but you’re worth it. The lemon zest, lemon juice and parsley are key to lightening and freshening it up so don’t skip them.
And PLEASE − don’t use that fake grated parmesan that has a shelf life. Get yourself a nice chunk of fresh parmesan and grate it into the parmesan orzo just like the waiter does at your favorite fancy restaurant.
Parmesan Orzo Step-by-Step
Heat your sauté pan, add the olive oil and butter and wait until the butter bubbles. Toast the orzo until starting to turn golden.
Add the green onion and garlic and allow it to cook until fragrant. Some of the orzo should be golden by now.
Add the chicken broth and water. Allow to boil and reduce heat to a gentle simmer.
Taste test the orzo after 8 minutes. If it is still too sticky to the bite, keep cooking at a gentle simmer, checking every two minutes until you get it where you like it.
Add more water and allow it to come back to simmer if your liquid evaporates before the orzo is done.
Now add the rest of the good stuff. First, add the cream, butter and parmesan. Mix in until cheese melts and turn off the heat. Finish with the lemon zest, lemon juice and parsley.
Serve with a protein of your choice and a green vegetable for the perfectly balanced meal.
Ingredients
- 1 tsp extra virgin olive oil
- 2 tbsp butter, divided
- 1/2 cup dried orzo pasta
- 1 green onion, sliced
- 1 clove garlic, minced
- 1 cup chicken broth or stock
- 1/2 cup water plus extra if needed
- 1/4 cup heavy cream or 1/2 and 1/2
- 1/4 cup freshly grated parmesan
- 1 tsp lemon zest
- 2 tbsp lemon juice (1/2 a lemon)
- salt and pepper
- 1/4 cup fresh chopped parsley
Instructions
- Heat a medium skillet over medium-high heat. Once hot, add 1 tsp olive oil and 1 tbsp of the butter. Allow the butter to melt and begin to bubble. Add the dried orzo pasta and toss with a spatula to coat in the butter. Continue to toss it for 1-2 minutes until some of the pasta just begins to turn golden. Add the green onion and garlic and toss to combine for 30 seconds more until fragrant.
- Add the chicken broth and water, stir gently to combine. Once the broth begins to boil, reduce the heat to medium and allow to simmer gently for 8 minutes. Gentle is the key or the liquid will evaporate too fast. Taste the orzo for doneness. If it is sticky and not quite soft like pasta, keep cooking and add more water if needed, simmering and checking every two minutes until it is right. The water should be almost completely evaporated.
- Add the heavy cream or 1/2 and 1/2 and the last tbsp of butter, stir to combine. Add the parmesan cheese and allow to melt. Turn off the heat. Add the lemon zest, lemon juice and parsley. Season with salt and pepper to taste.
- Serve with a piece of salmon or baked chicken ricotta meatballs and a green vegetable.
Nutrition
Need a good salad to go with this dinner? Try Avocado and Arugula Salad with Hemp Hearts or Kale and Avocado Salad with Coconut Granola.
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