Mohamed Shili This delicious Lemon Orzo recipe by Joanna Gaines is a quick, creamy, and zesty side dish perfect for any meal. Made with simple ingredients like garlic, parmesan, and fresh lemon, it’s ready in just 20 minutes. Versatile and flavorful, this dish pairs beautifully with grilled chicken or veggies, making it a family favorite!
Recipe Ingredients:
- 2 Tbsp olive oil, divided
- 2 tsp minced fresh garlic (2 cloves)
- 2 2/3 cups low-sodium chicken broth, then more as needed
- Salt, to taste
- 1 1/2 tsp lemon zest, divided
- 8 oz (1 1/3 cups) dry orzo pasta
- 1/3 cup finely shredded parmesan cheese
- 3 Tbsp lemon juice
- 1/2 tsp ground black pepper
- 1 Tbsp minced fresh parsley (optional for garnish)
How To Make Lemon Orzo Recipe?
- Sauté the garlic: Heat 1 Tbsp / 15 ml of olive oil in a medium saucepan over medium-low heat. Add the minced garlic and sauté for 20 seconds until fragrant and just slightly deepened in color (avoid browning).
- Add the broth and orzo: Pour in the chicken broth, then bring it to a boil over medium-high heat. Stir in the orzo, 3/4 tsp / 3.75 ml of lemon zest, and salt to taste. Reduce the heat to medium-low.
- Cook the orzo: Let the orzo simmer until tender, stirring once halfway through, about 10 minutes. If the mixture becomes dry, add a little more chicken broth as needed.
- Finish with flavors: Remove the pan from the heat. Stir in the lemon juice, the remaining 1 Tbsp / 15 ml olive oil, the remaining 3/4 tsp / 3.75 ml lemon zest, parmesan cheese, and black pepper.
- Garnish and serve: Sprinkle with minced parsley if desired. Serve warm and enjoy!
Recipe Tips:
- Use fresh lemon for the best flavor: Freshly squeezed lemon juice and zest give the dish a bright, zesty taste that bottled juice can’t match.
- Don’t overcook the orzo: Orzo cooks quickly, so keep an eye on it to avoid it becoming mushy. Aim for a tender texture with a slight bite.
- Stir frequently while cooking: Stir the orzo occasionally to prevent it from sticking to the pan and ensure even cooking.
- Grate parmesan finely: Finely grated parmesan melts better and blends smoothly, giving the dish its creamy consistency.
- Adjust the broth as needed: If the orzo starts to dry out before it’s fully cooked, add a little more chicken broth to keep it moist and flavorful.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Lemon Orzo cool to room temperature first. Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Place the Lemon Orzo in a skillet over low heat, add a small amount of chicken broth, and stir gently until heated through.
Nutrition Facts
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 400mg
- Potassium: 100mg
- Total Carbohydrate: 32g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 8g
Check out More Recipes:
Joanna Gaines Lemon Orzo
Description
This delicious Lemon Orzo recipe by Joanna Gaines is a quick, creamy, and zesty side dish perfect for any meal. Made with simple ingredients like garlic, parmesan, and fresh lemon, it’s ready in just 20 minutes. Versatile and flavorful, this dish pairs beautifully with grilled chicken or veggies, making it a family favorite!
Ingredients
Instructions
- Sauté the garlic: Heat 1 Tbsp / 15 ml of olive oil in a medium saucepan over medium-low heat. Add the minced garlic and sauté for 20 seconds until fragrant and just slightly deepened in color (avoid browning).
- Add the broth and orzo: Pour in the chicken broth, then bring it to a boil over medium-high heat. Stir in the orzo, 3/4 tsp / 3.75 ml of lemon zest, and salt to taste. Reduce the heat to medium-low.
- Cook the orzo: Let the orzo simmer until tender, stirring once halfway through, about 10 minutes. If the mixture becomes dry, add a little more chicken broth as needed.
- Finish with flavors: Remove the pan from the heat. Stir in the lemon juice, the remaining 1 Tbsp / 15 ml olive oil, the remaining 3/4 tsp / 3.75 ml lemon zest, parmesan cheese, and black pepper.
- Garnish and serve: Sprinkle with minced parsley if desired. Serve warm and enjoy!
Notes
- Use fresh lemon for the best flavor: Freshly squeezed lemon juice and zest give the dish a bright, zesty taste that bottled juice can’t match.
- Don’t overcook the orzo: Orzo cooks quickly, so keep an eye on it to avoid it becoming mushy. Aim for a tender texture with a slight bite.
- Stir frequently while cooking: Stir the orzo occasionally to prevent it from sticking to the pan and ensure even cooking.
- Grate parmesan finely: Finely grated parmesan melts better and blends smoothly, giving the dish its creamy consistency.
- Adjust the broth as needed: If the orzo starts to dry out before it’s fully cooked, add a little more chicken broth to keep it moist and flavorful.
Joanna Gaines Lemon Orzo
