You need this easy, one-pan orzo recipe for a quick weeknight dinner or a bright side dish. This creamy orzo pasta features fresh lemon, garlic, and Parmesan cheese, delivering big flavor with minimal cleanup.
Author:Carla Davis
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 small yellow onion, finely chopped
4 cloves garlic, minced
1 1/2 cups orzo pasta
4 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Do not let the garlic burn.
Add the orzo pasta to the skillet and toast, stirring constantly, for 2 minutes until the edges are lightly golden.
Pour in the chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet, and cook for 12 to 15 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Remove the skillet from the heat. Stir in the heavy cream, grated Parmesan cheese, fresh lemon juice, and lemon zest. Mix until the sauce is creamy and coats the pasta.
Season with salt and black pepper. Taste and adjust seasoning if needed.
Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
Notes
For a more substantial meal, you can add 1 cup of cooked, shredded chicken or sautéed shrimp during the last 5 minutes of cooking.
If the orzo seems too thick before it is fully cooked, add a splash more broth or water.
Use high-quality Parmesan cheese for the best flavor in this garlic parmesan orzo dish.