I love how quick and easy this recipe is—just one pot and 20 minutes! The orzo is toasted in butter and garlic for a deep, savory base, then simmered in broth until perfectly tender. A splash of cream and a bit of Parmesan add richness, while fresh lemon juice brightens the whole dish. It’s cozy, fresh, and satisfying all at once.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon salted butter
1½ cups uncooked orzo pasta (about 278 grams)
2 cloves garlic, finely minced
2½ cups low sodium vegetable or chicken broth
½ teaspoon salt
¼ teaspoon fresh cracked black pepper
⅓ cup cream (any kind — I use heavy cream for a richer flavor)
2 tablespoons grated Parmesan
2 tablespoons fresh parsley
Juice of 1 lemon
Directions
I melt the butter in a large skillet over medium-high heat. Then I add the orzo and garlic, toasting them for 1–2 minutes until fragrant.
I stir in the broth, salt, and pepper.
Once it comes to a boil, I reduce the heat to medium-low, cover the pot, and let it simmer. I stir it often and cook until most of the liquid is absorbed and the orzo is tender—about 10 minutes. If it’s not quite done and the liquid is gone, I just add a splash more broth.
I stir in the cream, Parmesan, and parsley. I add the lemon juice gradually, tasting as I go, until it’s just right. Then I serve it up warm.
Servings and timing
This recipe makes 4 servings and takes about 20 minutes total to prepare and cook. It’s perfect as a main dish or a flavorful side.
Variations
I sometimes switch up the herbs and add fresh basil or dill for a different twist. For more protein, I stir in cooked shredded chicken, sautéed shrimp, or canned chickpeas. I’ve also added baby spinach or steamed broccoli right at the end for extra greens. If I want it extra cheesy, I toss in a little more Parmesan or even some crumbled feta.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or cream and warm it in a skillet over medium heat, stirring often. It can also be microwaved in short bursts, stirring between each until hot.
FAQs
Can I use milk instead of cream?
Yes, I can use milk, but the sauce will be thinner and less rich. Whole milk works best if I want to keep some creaminess.
What type of cream should I use?
I usually go for heavy cream for a rich texture, but light cream or even half-and-half works if I want something lighter.
Can I make this dish ahead of time?
I prefer it fresh, but I can make it a few hours ahead and reheat it gently before serving. Just be sure to add a bit of broth or cream to loosen it up.
What can I serve with lemon orzo pasta?
I like pairing it with grilled chicken, roasted veggies, or a crisp green salad. It also works great as a side to baked fish.
Is orzo the same as rice?
No, orzo is a small pasta shaped like rice, but it cooks and tastes like pasta. It gives this dish a creamy, risotto-like feel without the extra work.
Conclusion
This One Pot Lemon Orzo Pasta is one of those dishes I keep coming back to—it’s quick, comforting, and packed with flavor. With just a handful of pantry staples and fresh ingredients, I can have a creamy, lemony pasta on the table in no time. Whether I serve it on its own or as a side, it’s always a hit.
Easy, creamy, and full of zesty flavor, this One Pot Lemon Orzo Pasta is the perfect weeknight dinner ready in just 20 minutes. A quick comfort food made with simple ingredients.
Author:Sarah
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:4 servings
Category:Dinner, Main Course
Method:One Pot, Stovetop
Cuisine:Mediterranean-Inspired
Diet:Vegetarian
Ingredients
1 tablespoon salted butter
1½ cups uncooked orzo pasta (about 278 grams)
2 cloves garlic, finely minced
2½ cups low sodium vegetable or chicken broth
½ teaspoon salt
¼ teaspoon fresh cracked black pepper
⅓ cup cream (heavy or light)
2 tablespoons grated Parmesan
2 tablespoons fresh parsley
Juice of 1 lemon
Instructions
Melt butter in a large skillet over medium-high heat. Add the orzo and garlic and toast for 1–2 minutes.
Stir in the broth, salt, and pepper.
Bring to a boil, then reduce to medium-low. Cover and simmer, stirring often, for about 10 minutes, or until most of the liquid is absorbed and the pasta is cooked to your liking. (Add a splash more broth if needed.)
Stir in the cream, Parmesan, and parsley. Gradually add lemon juice, tasting as you go, until the flavor is balanced to your preference. Serve warm.
Notes
Heavy cream adds richness, but light cream works for a lighter version.
For extra protein, stir in cooked chicken or chickpeas at the end.
Fresh herbs like basil or dill can be swapped in for parsley.
To make dairy-free, use olive oil instead of butter and a plant-based cream and cheese substitute.
