Lemon Orzo (Creamy Zesty One Pot)

Name: Lemon Orzo (Creamy Zesty One Pot)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup orzo pasta - also known as risoni; 1 small white onion; 2 large garlic cloves; 1 lemon - zest and juice; 3 cups vegetable broth - I've used low sodium; 1 cup packed spinach leaves or baby spinach; ½ cup frozen peas; ¼ cup freshly grated parmesan cheese; 2 tablespoons extra virgin olive oil; Salt and black pepper to taste

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This Lemon Orzo is bright, zesty and makes a perfect side or cozy main. It's made in the one-pot in 20 minutes and includes peas, spinach and parmesan for extra flavor and creaminess without any cream.

If you love orzo recipes as much as I do, then you’re in the right place. Orzo, known as risoni in some countries is an ingredient I always have handy in my pantry. It cooks so fast, in less than 10 minutes, so it’s been a life saver for me many times as a last minute dish when I haven't had the time to prepare dinner after a long day's work. Here I’ve created a zesty lemon orzo that's bright and fresh, and also a cozy fall recipe at the same time.

You can enjoy it as a side dish with your favorite protein such as crispy tofu or salmon bites, or even enjoy a bowl as a meal on its own. I've simmered the orzo in a lemony broth which makes it a one pot dish and also adds a tonne of extra flavor. This is because the starch from the orzo releases into the sauce, adding to the creaminess, similar to a risotto. Also to clarify, incase you didn't know, whilst it looks like rice grains, it's actually a small pasta shape that comes from semolina durum wheat.

This lemon orzo recipe also has some hidden greens, but you won’t taste them. This includes frozen green peas and chopped spinach. Now many orzo recipes include heavy cream…which I'm not a fan of, and frankly I don't think it needs it. I’ve added freshly grated parmigiano reggiano aka parmesan cheese, which tastes cheesy and creamy without any cream. I’ve also shared a previous creamy orzo recipe with a tomato base, using another secret ingredient for you to try.

This dish can be on your table in 20 minutes making it great for busy weeknights, thanks to the quick cooking time of the pasta and method. Orzo pasta definitely needs to be added to your shopping cart and I'll show you many ways you can enjoy it in various types of dishes. Its popularly used as a pastina shape in soups such as my Italian pastina and minestrone soup or you can even make a cold fresh pasta salad with my orzo salad 😊

Table of Contents

What makes this recipe special
Ingredients and Substitutions
How to make Lemon Orzo
Tips and Tricks
Storage Instructions
FAQs
More Lemon Recipes
More Orzo Recipes
Recipe
Comments

Large pan of final cooked lemon orzo pasta

What makes this recipe special

Quick & Easy: Made within 20 minutes with easy steps and ingredients
Fresh & Flavorful: The bright lemon flavor paired with garlic, parmesan and greens elevates the dish
Versatile: Enjoy it as a side dish alongside your favorite protein such as crispy tofu or salmon bites, or enjoy as a main on its own
Family Favorite: With its creamy texture and zesty taste, everyone will love it which makes it a great side for gatherings and over the holidays

Bowl of orzo with peas and spinach topped with parmesan

Ingredients and Substitutions

Orzo, also known as risoni, is a small pasta shape and the star of the dish. Whilst it looks like rice, it's made from semolina durum wheat like regular pasta. You can substitute it with gluten-free orzo if needed
Lemon zest and fresh lemon juice adds a refreshing brightness to the broth which is then absorbed into the pasta and ingredients. Fresh lemons are best but you can try and substitute with bottled lemon juice, the flavor won't be exactly the same however
Parmesan cheese adds a salty savory umami flavor and also makes the dish extra creamy without any heavy cream. Feel free to substitute with a vegan parmesan which will keep the dish fully vegan
Spinach and frozen peas work so well, as not only are you adding color and veggies, but also nutrients. Asparagus, zucchini and broccoli are great substitutes
White onion and garlic cloves are sautéed as the first step and form the base of the dish. I prefer white onion for this recipe as its sweeter. Substitute with shallots for a more subtle flavor
Vegetable broth is my preference, I also always recommend low-sodium broth for better control over salt. If you aren't vegetarian, feel free to add chicken broth instead
Extra virgin olive oil is always my go to rather than adding butter. I love adding a light drizzle right before serving for a delicious taste and silkiness
Garnish with fresh herbs such as chopped parsley or basil, extra parmesan and red pepper flakes if you want a little spice

Close up of spoon coming out of a bowl of orzo

How to make Lemon Orzo

This creamy one pot lemon orzo takes no time to put together, making a quick and easy weeknight dinner or the perfect side dish alongside your favorite protein. Follow my simple steps below.

Finely dice onion, garlic and finely chop the spinach. Zest and juice a lemon

Over medium heat, saute onion in 1 tablespoon of olive oil with a pinch of salt. Once translucent, add the garlic

Add in the orzo and toast for 1 minute

Add vegetable broth, lemon zest and juice, and season with salt and pepper. Simmer on a low heat for 8 minutes, stirring so the orzo doesn't stick to the bottom

Spinach, peas and parmesan cheese added to a large pan

Add the peas, spinach, parmesan cheese and stir to combine. Taste for readiness, if the orzo is undercooked, add a splash of boiling water or extra broth and continue to cook

Final moments in cooking the orzo pasta in a pan

Once spinach has wilted and orzo is cooked, drizzle with a tablespoon of olive oil and its ready to serve. Enjoy!

Wooden spoon in a large pan of lemon orzo pasta

Tips and Tricks

Don’t overcook the orzo as it can become quite mushy. Only simmer and boil slowly in the broth until al dente or cooked to your liking
Experiment with veggies. Whilst I’ve added peas and chopped spinach, so many veggies work great. Chopped asparagus, zucchini or broccoli are some other personal favorites
I always recommend freshly grated parmesan rather than store bought pre-grated parmesan which has barely any taste
It's best to finely grate the cheese it so it melts into the broth making it super creamy rather than becoming clumpy
Serve warm or cold. When dished warm, its creamy and cozy but served cold also works for picnics or as an orzo pasta salad

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days
Reheat in a pot over low heat, adding a splash of vegetable broth or water to revive the creaminess
You can freeze leftovers for up to 1 month. It's best to thaw before reheating, or you can reheat from frozen as per the above step however keeping the lid on

FAQs

Is orzo a rice or pasta?

Whilst it looks like rice grains, orzo is actually a small pasta shape made from semolina durum wheat. It's popularly used in salads and soups such as my Italian pastina

I can't find orzo, can I use other types of pasta?

Absolutely! While orzo is what I have used, you can use any small pasta shape such as fregola, ditalini or small macaroni

Can I make it vegan?

Yes of course! Simply omit the cheese or use a vegan parmesan instead making it a fully vegan dish as I’ve added vegetable broth in my recipe

What proteins can I add?

Tofu, cannellini beans, grilled chicken, shrimp or salmon work great mixed in with the orzo or on the side