This Lemon Orzo recipe is an easy and comforting side dish made with tender orzo, fresh lemon, and herbs. It pairs perfectly with chicken, seafood, or vegetables for a simple weeknight meal.
Holly’s Recipe Highlights: Lemon Orzo
- Flavor: This lemon orzo has a fresh, buttery flavor with bright citrus and a light herby finish.
- Why Make It: Cooking the orzo directly in the broth and lemon peel gives it extra flavor while keeping the recipe simple and easy.
- Serving Suggestions: Serve this as an easy side dish with grilled chicken, grilled salmon, or oven-baked shrimp.
Total Time: 25 Minutes Servings: 4 Cooking Method: Stovetop
Ingredient Notes for Lemon Orzo
- Lemon: Fresh lemon delivers the best flavor from both the zest and the juice. Wide strips of zest infuse the broth without leaving bitter bits in the finished orzo.
- Orzo: Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavor well. Swap it with Ditalini, Acini de Pepe, or another small pasta.
- Chicken Broth: Cooking the orzo in broth gives it a savory flavor as it cooks. You can use vegetable broth for a vegetarian version or low-sodium broth.
- Dried Oregano: Dried oregano adds a light Mediterranean-style flavor. Italian seasoning can be used instead, though it will give the orzo a slightly different flavor.
- Fresh Mint or Parsley: Mint adds a fresh, bright finish, while parsley keeps the flavor mild and classic.
- Parmesan or Feta (optional): Parmesan adds a salty, rich finish with a light creaminess, while feta brings a tangy Mediterranean-style flavor.
- Variations: Optional additions like green onions, asparagus, peas, or baby spinach are a great way to add extra flavor and color.
How to Make Lemon Orzo
- Simmer lemon zest with the orzo, broth, and oregano.
- Cook the orzo uncovered (full recipe below).
- Remove the lemon peel, stir in butter, and let the orzo rest.
- Add the flavoring and serve.
Storing Leftovers
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
- Thaw overnight in the refrigerator and reheat in the microwave or on the stovetop with a splash of broth or water.
Orzo continues to absorb liquid as it sits, so leftovers may be thicker than when freshly made.
Fresh Lemon Favorites
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Using a vegetable peeler, peel off two large strips of lemon zest.
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Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13 to 15 minutes uncovered or until the orzo is tender.
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Remove from heat and remove and discard the lemon peel. Stir in butter and let the orzo rest uncovered for 5 minutes.
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Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt and pepper to taste.
To add asparagus:
- Melt 1 tablespoon of butter in a skillet over medium-high heat.
- Add 2 cloves of minced garlic and cook for 1 minute.
- Add 8 ounces of chopped asparagus and cook for 2 to 3 minutes or until tender-crisp. Transfer to a bowl and continue the rest of the recipe. Serve over lemon orzo.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Calories: 168 | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 553mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 25mg | Calcium: 28mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Entree, Lunch, Main Course, Pasta, Salad, Side Dish
Cuisine Greek© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
