This Lemon Parmesan Orzo is my go-to, make it all the time orzo recipe! With fresh lemon, garlic and Parmesan, it’s a flavorful side dish that goes with almost any meal.
The Orzo Recipe You’ll Make Again and Again
I can’t believe it’s taken me so long to share this easy orzo recipe! This lemon parmesan orzo is one of my favorite side dishes, and my kids love it too! It’s full of fresh bright flavors, with lemon, garlic and parmesan cheese as well as fresh spinach for a pop of green. We love this alongside chicken or fish for dinner.
The key to making the best orzo is to cook it in chicken broth and to take it off the heat when it’s still just a bit brothy. The pasta soaks up the flavor of the broth as it cooks, and then we stir in a generous amount of freshly grated parmesan at the end. It turns out rich and creamy even though we don’t add any cream, and the cheese melts into the orzo, adding so much flavor.
Ingredient Notes
I love this recipe because you need just a few simple ingredients to make it!
- Butter: Brings richness to the dish.
- Shallot, Garlic and Black Pepper: For flavor.
- Orzo: Use dry orzo pasta.
- Chicken Broth: I used regular, not low sodium, and did not add any extra salt to the dish. See the tips below for more details.
- Parmesan Cheese: I recommend buying a block of Parmesan and grating it yourself so that it melts smoothly into the orzo.
- Spinach: I love the pop of green that it adds, but if you’re not a fan you can leave it out.
- Lemon Zest: I use the zest of one medium lemon.
Find the full printable recipe with measurements below.
How to Make Lemon Parmesan Orzo
Cook aromatics. Melt the butter, then add the shallot and cook for 2-3 minutes until it starts to soften. Then add the garlic and cook, stirring, for 30 seconds.
Cook orzo. Add the orzo pasta, chicken broth and pepper to the pan and stir. Cook at a low simmer (uncovered) for 7-10 minutes, until orzo is tender, stirring occasionally to make sure the pasta doesn’t stick to the bottom of the pan.
Finish and serve. Stir in the grated Parmesan cheese and chopped fresh spinach until wilted. Remove the pan from the heat and stir in the lemon zest. Taste and season with more salt and pepper if needed. Let it rest for 5 minutes (if needed to thicken it up), then serve and enjoy!
Tips for the Perfect Orzo Side Dish
- Turn off the heat when the orzo is al dente (just tender) and there’s still a little liquid in the pan. It with thicken up as it rests for a few minutes.
- I almost always use low sodium chicken broth in my kitchen, but for this recipe I use regular chicken broth. I’ve tried it with low sodium broth plus additional salt, and it’s just not as flavorful. If you need to use low sodium broth, you can add salt to taste.
- I use lemon zest to bring lemon flavor to the orzo. You can also add a squeeze of lemon juice if you want to boost the lemon flavor even more.
What I Serve This With
- It’s a wonderful light meal topped with Grilled Shrimp or Air Fryer Shrimp.
- We love it with Roast Chicken and Roasted Asparagus for Sunday dinner.
- I tested this recipe alongside my Parmesan Crusted Chicken (recipe coming soon!) and we really enjoyed the two together, plus there’s some overlap of ingredients which is convenient when grocery shopping.
- It’s delicious alongside fish, like my Lemon Garlic Baked Salmon or Pan Seared Salmon.
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Lemon Parmesan Orzo
Ingredients
- 2 tablespoons butter
- ½ cup finely chopped shallot
- 3 cloves garlic, minced
- 1 ½ cups (10.5 ounces) dry orzo pasta
- 4 cups (32 ounces) chicken broth, not low sodium (see note)
- ⅛ teaspoon black pepper
- ½ cup (30g) freshly grated Parmesan cheese, (2 ounces)
- 2 cups chopped fresh spinach, loosely packed
- zest of one medium lemon
Instructions
- Heat the butter in a large, deep skillet or pot over medium heat until melted. Add the shallot and cook for 2-3 minutes, stirring often until softened. Add the garlic and cook, stirring, for 30 seconds.2 tablespoons butter, ½ cup finely chopped shallot, 3 cloves garlic
- Add the orzo pasta, chicken broth and pepper to the pan and stir. Bring to a simmer. Then adjust the heat to maintain a low simmer and cook (uncovered) for 7-10 minutes, until orzo is just tender, stirring occasionally to make sure the pasta doesn't stick to the bottom of the pan. (It may still look a bit brothy but will thicken up as it rests.)1 ½ cups (10.5 ounces) dry orzo pasta, 4 cups (32 ounces) chicken broth, ⅛ teaspoon black pepper
- Stir in the grated Parmesan cheese and chopped fresh spinach until wilted. Remove pan from the heat and stir in the lemon zest. (You can also add a squeeze of lemon juice if you want more lemon flavor.) Taste and season with more salt and pepper if needed. Let rest for 5 minutes, then serve and enjoy!½ cup (30g) freshly grated Parmesan cheese, 2 cups chopped fresh spinach, zest of one medium lemon
Notes
- Chicken Broth: I tested this recipe with low sodium chicken broth and 1/4 teaspoon added salt and it was not nearly as flavorful. I highly recommend using regular chicken broth or salting to taste if using low sodium broth.
- Storage & Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, stirring in a little broth as needed to make it moist again.
