This lemony orzo pasta is a one-pot, go-with-anything side dish that’s ready in 20 minutes and perfect for busy weeknights. The lemon, garlic, and Parmesan create a zesty flavor profile that will have you licking the spoon.
0 Heat one tablespoon of butter in a medium-sized saucepan or Dutch oven over medium heat.
1 Add two cloves of minced garlic and two teaspoons of lemon zest and sautee using a wooden spoon for 30 seconds.
2 Add 1 ½ cups of orzo and cook, stirring constantly, until orzo is coated with oil and lightly browned, about 4 minutes.
3 Carefully pour in the 3 cups of chicken stock and add one teaspoon of kosher salt and ¼ teaspoon of black pepper. Stir to combine.
4 Bring it to a boil, lower the heat to medium-low, and let it simmer, uncovered, until the orzo is cooked through but still al dente, about 10 minutes, stirring occasionally and keeping a close eye on it.
5 Off the heat, add lemon juice and parmesan cheese. Taste for seasoning and add more if necessary before serving.
6 Garnish with fresh chopped parsley and serve immediately.
