Orzo pasta is combined with garlic, butter, cream, herbs and parmesan cheese in this simple but delicious side dish that goes with almost any meal.
I often spend so much time on my main dish that I completely neglect to make a side dish. Which is why I love easy sides like this Creamy Lemon Herb Orzo.
It’s a savory side dish only takes about ten minutes from start to finish, and my whole family loves it. And when I say they love it, I mean they really love it!
I have made this recipe twice now and could literally eat it every day of my life. It is much like risotto but not as heavy. So fresh and delicious. ~ Joanne
My youngest would eat this orzo every day if I let him, and I’m pretty sure when he heads off to college in a few years it will be a staple of his diet.
Sometimes he even puts this creamy pasta in a thermos to keep it warm and takes it for school lunch or on camping trips.
This orzo could even pass as a nice light lunch or dinner with some grilled veggies or a salad. And it goes perfectly with almost any grilled meat–pork, chicken, or beef.
You can use whatever fresh herbs you have on hand in this recipe–parsley, thyme and oregano are some of my favorites. And a little extra parmesan cheese never hurt anything.
This was a hit! I made this for a murder mystery dinner I hosted. I had several people ask about the recipe! ~ Kallie
Just be sure not to overcook the orzo, since it will continue cooking when you return it to the pan with the lemon juice and cream.
Every one needs a go-to side dish in their recipe repertoire, and this Creamy Lemon Herb Orzo is mine. It’s delicious, easy to make, and even the pickiest eaters love it.
Be sure to save this Potato Chip Crusted Grilled Corn recipe to your favorite Pinterest board for later.
Tips for Cooking Pasta
Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta.
Salt: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. Although a little more or less is fine, depending on your preference.
Don’t overcook: Boil your pasta to until it is al dente, which means it’s cooked, but still a bit chewy. You’ll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking.
If you’ll continue cooking the pasta in a sauce, or baking it in the oven, remove the pot from the heat a few minutes before it’s done to prevent overcooking.
Here’s what you’ll need to make Smothered Chicken Burritos
- Orzo pasta
- Butter
- Produce: garlic, lemons, fresh herbs
- Heavy cream
- Parmesan cheese
- Salt and pepper
Creamy Lemon Herb Orzo
Ingredients
- 1 cup orzo pasta
- 1/4 cup butter
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 4-6 tablespoons heavy cream
- 2 tablespoons minced fresh herbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook orzo according to package directions until just al dente, about 7 minutes; drain.
- In a large skillet over medium heat, melt the butter. Add the garlic and cook until tender, about 2 minutes.
- Stir in the cooked orzo, lemon juice, lemon zest and 4 tablespoons of cream. Add the additional 2 tablespoons cream if desired.
- Remove from heat and stir in fresh herbs and Parmesan cheese. Season with salt and pepper to taste. Serve warm.
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Nutrition
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Who Dished It Up First: Adapted from Taste of Home.
3 comments
Joanne
I have made this recipe twice now and could literally eat it every day of my life. It is much like risotto but not as heavy. So fresh and delicious.
Kallie Swenson
This was a hit! I made this for a murder mystery dinner I hosted. I had several people ask about the recipe! You can read about the murder mystery party and see your featured recipe in the latest post! 🙂 Thanks for sharing!
Jean
Every ingredient in this dish, I love! Will give this a try! Thank you!!!