One-Pan Creamy Lemon Orzo
A simple, creamy lemony one-pan orzo that's ready in about 25 minutes.
Equipment
- Large skillet or sauté pan
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Zester or microplane
- Knife and cutting board
Ingredients
- 2 tablespoons salted butter
- 2 shallots, minced
- 1 1/2 cups orzo
- 3 garlic cloves, minced
- 1 tablespoon lemon zest
- 2 cups chicken broth
- 1 cup heavy cream
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup freshly shredded Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Heat 2 tablespoons salted butter in a large skillet over medium-high heat until melted.
- Add the 2 minced shallots and cook, stirring frequently, about 3 minutes until softened.
- Add 1 1/2 cups orzo and cook, stirring occasionally, about 5 minutes to lightly toast the orzo.
- Stir in 3 minced garlic cloves and 1 tablespoon lemon zest and cook 1 minute until fragrant.
- Whisk in 2 cups chicken broth, 1 cup heavy cream, 3 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a boil, then reduce heat to medium-low and simmer, stirring frequently, until the orzo is tender and liquid is mostly absorbed, about 8–10 minutes.
- Once the orzo is tender, remove from heat and stir in 1/2 cup freshly shredded Parmesan until melted and combined.
- Stir in 2 tablespoons chopped fresh basil, adjust seasoning if needed, and serve immediately.
Notes
- Use low-sodium broth if concerned about salt levels.
- Toast the orzo until lightly golden for nuttier flavor.
- Stir frequently to prevent sticking during simmering.
- Freshly grate Parmesan for best melting and flavor.