This lemon orzo recipe is light, creamy, and full of zesty flavour made with simple ingredients like fresh lemon juice, garlic, and parmigiano (parmesan) . It’s quick to cook and versatile enough to serve as a refreshing side dish or a meat-free main. Perfect with grilled chicken, fish, or roasted veggies, and ready in under 20 minutes in one pan.
Lemon Orzo Recipe, Light, Zesty and Creamy
One Pan Lemon Orzo Recipe
Ashley’s Place
4
5 minutes
10 minutes
Mediterranean
Dinner
This is one of my favourite recipes to make at the moment, it is really light and zesty but still creamy without having to add any cream in! You can customise it how you like with or without veggies and it has a delicious flavour.
Ingredients
3 Cloves Garlic minced
2 tsp Lemon Zest approx. 2 small lemons *Note 1
2 tbsp Fresh Lemon Juice approx. 2 small lemons
2 Zucchinis Chopped
3 cups of Vegetable Stock (750ml)
1 tbsp Butter
1 cup of Orzo/risoni (if your not adding veggies do 1.5 cups) *Note 2
1 Handful of Baby Spinach
1/2 cup of Parmigiano cheese & extra for sprinkling (Parmesan) *Note 3
- Salt & pepper to taste
2-3 Sprigs Parsley to serve
Directions
🍋 Crush your garlic cloves, zest your lemons & juice the lemons & Chop your zucchinis into 1/4’s you can add 1 zucchini if you don’t want as much
- 🍋 Add the butter, garlic & lemon zest into a pan on a medium heat (not to high) and cook it off for about 30 seconds until fragrant
- 🍋 Add your orzo give it a good mix around and toast lightly for about2-3 mins (not as dark as mine I did it a bit too much woops)
- 🍋 Add the zucchini, stock & mix well before bringing to the boil and the reducing down to a simmer
🍋 Cook away for about 10 minutes stirring occasionally to make sure its not sticking you can cook longer if needed but 10 mins is usually enough
🍋 Turn the heat off add in your spinach and mix well, then add in the lemon juice and Parmigiano or Parmesan cheese, salt & pepper to taste and mix really well
🍋 Serve and enjoy immediately topped with some parsley and extra parmigiano