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Lemon Orzo Recipe
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Perfectly lemony without being too tart!|Creamy texture with bright citrus notes!|Kids actually asked for seconds tonight!|Restaurant quality in twenty minutes flat!|Fresh herbs make all the difference!|Comfort food with a Mediterranean twist!|Light yet satisfying summer dinner option!|Parmesan adds the perfect finishing touch!
"
Lemon Orzo Recipe
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Lemon Orzo Recipe

Learn how to make this quick and easy lemon orzo recipe in just 20 minutes! How to cook perfectly tender pasta with zesty lemon, fresh herbs, and Parmesan cheese. This simple recipe transforms basic ingredients into a restaurant-quality dish.

Prep

10 mins

Cook

15 mins

Serve

4

Kcal

320
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Ingredients

Directions

  • 300g orzo pasta
  • 3 tbsp extra virgin olive oil
  • 1 shallot, finely diced
  • 2 garlic cloves, crushed
  • Zest and juice of 2 lemons
  • 200ml vegetable stock
  • 50g Parmesan, finely grated, plus extra to serve
  • Small handful fresh basil, torn
  • Small handful fresh parsley, chopped
  • Salt and freshly ground black pepper
  • 30g pine nuts, toasted (optional)

  1. Step 1

    Bring a large pot of well-salted water to the boil. Add the orzo and cook according to the packet instructions until al dente, stirring occasionally as orzo has a habit of clumping together at the bottom of the pan. Reserve a mugful of the starchy cooking water, then drain.

  2. Step 2

    While the orzo cooks, heat the olive oil in a large frying pan over a medium heat. Add the diced shallot and cook for 3-4 minutes until softened and translucent.

  3. Step 3

    Stir in the crushed garlic and cook for a further 30 seconds until fragrant, keep it moving so it doesn't catch and turn bitter.

  4. Step 4

    Pour in the vegetable stock and lemon juice, then bring to a gentle simmer and let it bubble for 2-3 minutes to reduce slightly and concentrate the flavour.

  5. Step 5

    Add the drained orzo to the pan and toss well to coat in the lemony sauce, loosening with a splash of the reserved pasta water if it looks a little dry.

  6. Step 6

    Take the pan off the heat and stir through the lemon zest, Parmesan, basil and parsley, tossing until the cheese has melted into a light, glossy coating and everything is well combined. Season generously with salt and pepper, tasting and adjusting for a good balance of zesty and savoury.

  7. Step 7

    Divide between bowls, scatter over the toasted pine nuts, if using, and finish with an extra grating of Parmesan. Best served immediately while warm and fresh.
FAQ for
Lemon Orzo Recipe

What ingredients are used in Lemon Orzo Recipe?

The recipe uses orzo pasta, fresh lemons, olive oil, garlic, onion, vegetable stock, Parmesan cheese, fresh herbs (parsley and basil), cherry tomatoes, baby spinach, butter, and optional cream for richness.

How to cook Lemon Orzo Recipe from scratch at home?

Learn how to cook lemon orzo recipe by toasting the pasta with onions and garlic, gradually adding stock like risotto, then finishing with lemon, cheese, and fresh herbs. The key is stirring constantly and adding liquid slowly for creamy results.

What's the best pasta shape for creamy lemon pasta dishes?

Orzo is ideal for creamy lemon dishes as its rice-like shape absorbs flavours beautifully and creates a risotto-like texture when cooked with gradual stock additions, making it perfect for one-pot Mediterranean meals.

How long does it take to cook orzo pasta properly?

Orzo typically takes 15-18 minutes when cooked risotto-style with gradual stock additions. Toast it first for 2-3 minutes, then add liquid slowly. The pasta should be tender with a slight bite when finished.

Can you make lemon orzo without dairy ingredients?

Yes, substitute Parmesan with nutritional yeast or vegan cheese, replace butter with extra olive oil, and omit the cream. The lemon and herbs still provide brilliant flavour in this dairy-free version.

Notes on
Lemon Orzo Recipe
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe has been independently developed for home cooking.
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Set the zest aside in a small bowl. Cut the lemons in half and juice them, straining out any seeds - you should have about 80ml of fresh lemon juice. Keep this separate from the zest for now."},{"@type":"HowToStep","name":"Sauté aromatics","text":"Heat 30ml of olive oil in a large, heavy-bottomed pan or wide saucepan over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent and fragrant. Add the minced garlic and cook for another minute until aromatic, being careful not to let it brown."},{"@type":"HowToStep","name":"Toast orzo pasta","text":"Add the orzo pasta to the pan and stir continuously for 2-3 minutes until the pasta is lightly toasted and golden. This toasting step adds a beautiful nutty flavor to the finished dish, so don't skip it. You'll hear the pasta gently sizzling as it toasts."},{"@type":"HowToStep","name":"Add stock gradually","text":"Gradually pour in the vegetable stock, about 125ml at a time, stirring constantly. Allow each addition to be absorbed before adding the next portion, similar to making risotto. This process should take about 15-18 minutes total. The orzo should be tender but still have a slight bite to it when done."},{"@type":"HowToStep","name":"Add vegetables","text":"When the orzo is nearly cooked and most of the stock has been absorbed, add the halved cherry tomatoes and baby spinach. Stir gently for 2-3 minutes until the spinach wilts completely and the tomatoes just begin to soften but still hold their shape."},{"@type":"HowToStep","name":"Create creamy finish","text":"Remove the pan from heat and immediately stir in the butter, remaining 30ml of olive oil, lemon zest, and half of the lemon juice. Add 75g of the grated Parmesan cheese and stir vigorously for 1-2 minutes until the mixture becomes creamy and cohesive. If using cream, add it now and stir until incorporated."},{"@type":"HowToStep","name":"Season and flavor","text":"Season generously with salt and freshly cracked black pepper, tasting as you go. Add more lemon juice gradually until you achieve the perfect bright, zesty flavor that makes your taste buds sing. Stir in most of the chopped parsley and torn basil, reserving some for garnish."},{"@type":"HowToStep","name":"Serve immediately","text":"Serve immediately in warm bowls, topped with the remaining Parmesan cheese, fresh herbs, and an extra drizzle of olive oil. The dish should be creamy, bright, and bursting with fresh lemon flavor. Enjoy while hot for the best texture and taste."}],"aggregateRating":{"@type":"AggregateRating","ratingValue":4.9,"bestRating":5,"worstRating":1,"ratingCount":1},"review":[{"@type":"Review","author":{"@type":"Person","name":"Peter Martin"},"datePublished":"2026-04-05","reviewBody":"Toasting the orzo creates incredible depth while the risotto technique yields perfect creaminess with bright lemon finish.","name":"Chef's Rating","reviewRating":{"@type":"Rating","ratingValue":4.9,"bestRating":5,"worstRating":1}}]}
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