Lemon Orzo with Fresh Herbs
Lemon Orzo with Fresh Herbs
Ingredients
For the Lemon Orzo
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 1 1/2 cups orzo pasta
- 4 cups vegetable broth
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min
- 2
Add the orzo pasta to the pot and toast for 2-3 minutes, stirring frequently, until lightly golden. This helps to develop a nutty flavor.
⏱️ 3 min
- 3
Pour in the vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min
- 4
Remove the pot from the heat. Stir in the lemon zest, lemon juice, unsalted butter, chopped fresh parsley, chopped fresh dill, and grated Parmesan cheese until well combined and the butter has melted.
⏱️ 3 min
- 5
Season the orzo with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of fresh herbs if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Orzo with Fresh Herbs
Ingredients
For the Lemon Orzo
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 1 1/2 cups orzo pasta
- 4 cups vegetable broth
- 1 lemon, zested and juiced
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min - 2
Add the orzo pasta to the pot and toast for 2-3 minutes, stirring frequently, until lightly golden. This helps to develop a nutty flavor.
⏱️ 3 min - 3
Pour in the vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min - 4
Remove the pot from the heat. Stir in the lemon zest, lemon juice, unsalted butter, chopped fresh parsley, chopped fresh dill, and grated Parmesan cheese until well combined and the butter has melted.
⏱️ 3 min - 5
Season the orzo with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of fresh herbs if desired.
⏱️ 2 min