Orzo is one of those fun kinds of pasta that can be served either hot or cold and can be made so many different ways, so get creative!
Lemon orzo has a bright citrus flavor and comes out creamy and delicious!
For a last-minute side dish or salad for a crowd, this lemon orzo salad will have everyone going for seconds! Using only a few simple ingredients, you can make this delicious lemon orzo in under 30 minutes.
What is Orzo
Pasta comes in dozens, if not hundreds of different shapes! Orzo (also called risoni) is commonly used in Greek food, but can be used in place of rice in any dish! Although in appearance orzo can look like rice, it is actually pasta.
It’s great added to soups or served chilled as an orzo salad.
How to Cook Lemon Orzo
Orzo is as easy to make as any rice or pasta. A tangy flavor takes just a few ingredients and a sprinkling of fresh chopped mint adds freshness!
- Simmer orzo, broth, oregano, and lemon zest to until the orzo is tender.
- Remove from heat, add butter, and let the orzo rest (per recipe below).
- Fluff with a fork and add lemon juice, mint, or parsley. Season with salt and pepper.
Tip: For a little pop of color and flavor, try garnishing with finely sliced green onions and a sprinkle of Parmesan cheese!
What to Serve with Lemon Orzo
Lemon orzo salad is a great side dish, and also works as an entrée dish or protein salad.
- Add some cooked chicken or mini meatballs.
- Even lamb meatballs add a Greek flair!
- Try pairing with blackened salmon for a light lunch!
Other Tasty Pairings
- Serve as a side with your favorite Greek inspired dishes from meatballs to souvlaki.
- Stir in a splash or two of heavy cream and some parmesan cheese.
- Add in roasted asparagus or your steamed broccoli.
- Top with sliced grilled chicken breasts.
Got Leftovers?
REFRIGERATE: Be sure to refrigerate any cooked orzo within two hours of cooking in an airtight container or a plastic zippered bag, which can last about 3 to 5 days in the fridge.
FREEZE: You can also freeze orzo in a zippered bag, just make sure to date it.
REHEAT: Simply reheat on the stovetop when you want to serve (you may need to add some water if needed). Add a little lemon juice and season with salt and pepper.
Easy Side Dishes
- Creamy Stovetop Mushroom Orzo – hearty & satisfying meal
- Couscous – with tomatoes and Feta
- Easy Mushroom Rice
- Easy Orzo Pasta Salad – tangy and tasty
- Easy Rice Pilaf
- Mediterranean Orzo Salad – simple to prepare
- Zucchini Orzo Recipe
Did you enjoy this Lemon Orzo? Be sure to leave a rating and a comment below!
Lemon Orzo
Ingredients
- 1 lemon for juice and zesting
- 1 cup orzo
- 2 ½ cups chicken broth
- ½ teaspoon dried oregano
- ½ tablespoon butter
- 1 teaspoon fresh mint finely chopped or 1 tablespoon of fresh parsley
Instructions
- Using a vegetable peeler, peel off two large strips of lemon zest.
- Bring orzo, broth, oregano and lemon zest to a boil. Reduce heat to a simmer and cook 13-15 minutes uncovered or until the orzo is tender.
- Remove from heat and remove and discard the lemon peel. Stir in butter and let the orzo rest uncovered for 5 minutes.
- Juice half of the lemon over the orzo, add mint or parsley and stir. Season with salt & pepper to taste.
Notes
Stir in 1/4 cup freshly grated parmesan cheese or crumbled feta cheese
Stir in 2 green onions finely sliced
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Entree, Lunch, Main Course, Pasta, Salad, Side Dish
Cuisine Greek© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I tried this last week, made it exactly as written and it was AMAZING. Everyone loved it! I was trying it out to see if it would be a good side dish for my upcoming Easter dinner, and it definitely was. I’m wondering whether anyone has tried it with vegetable broth instead of chicken broth, and an oil instead of butter? As much as I am loathe to make any changes, I have one vegan Easter dinner guest, so if I can make it vegan without compromising the taste too much I will try… any suggestions welcome!
I haven’t tried it but I do find vegetable broth to be a bit lighter and sweeter. Let us know how it goes!
Hi Holly, (my daughters name BTW)
I have made this recipe many times. I usually make it for dinner parties it’s that delicious! Everyone raves about
It! The only thing I change is the amount of lemon peel I use. Your recipe says two but I peel at least 5! I love the lemon taste. Tried many of your recipes and have never been disappointed! Thank you!
So glad everyone has been enjoying it! The extra lemon flavor sounds like a delicious choice too :)
This is so easy and tasty! I make this along the side of the Trader Joe’s Chicken Shawarma Thighs all the time. Makes for a quick weeknight dinner. Add a steamer bag of veggies and you are set.
This is a tasty recipe, but not sure about serving it cold. I tried to do that, but the orzo was very clumpy. I reheated it and it was fine.
I also agree with the one poster who said to add some lemon zest with the butter. I think that helped to make it “pop”. Adding parmesan made it taste even better!
Glad you enjoyed it, Marcia!
We had never had orzo before and my husband and I love it ! Thank you!
This was very bland, just tasted like broth. No lemon flavor even with extra squeezed and grated lemon. Cooking times were inaccurate. Very disappointing recipe. Disappointed too that I used ingredients on this when groceries are so expensive. Big waste. Will be hesitant to use this website again
Sorry you didn’t love it as much as we did Jillian. The cooking times are accurate for the brands we tested (4 brands) but can vary slightly. We cook 13-15 minutes uncovered until the orzo is tender. If needed, add a couple of minutes of cooking time. I hope that helps!
I’m sorry you didn’t like it too. I just wanted to encourage you to use this website for recipes because it’s pretty fantastic. I would hate for one bad experience to deter you from trying some of her other recipes. :)
How much orzo should we use with this recipe?
We use one cup of orzo for this recipe. You can find the full ingredients list and recipe instructions by scrolling towards the bottom or by using the jump to recipe button at the top of page.
This turned out fantastic! Cooked up perfectly after 14 minutes, I also added some lemon zest with the butter just for a more lemony flavor. Will definitely be making this again!
I made this last night and added Parmesan and parsley at the end for a group of twelve. Everyone loved it! Super easy and delicious.
I was looking for a lemon orzo recipe and this was perfect! Simple, easy, and delicious!
Quick and delicious and a much appreciated change from rice or potatoes.
Can it be served cold?
Absolutely! This recipe is great served chilled as an orzo salad.
Soooo delicious!
I spread it out on a platter and topped it with crispy baked shrimp scampi!
This was a hit! We paired it with parmesan crusted chicken and a great salad, and it was perfect. Thank you!
This was absolutely delicious! It reminded me of an orzo style risotto. So easy to make. This is a new favorite go-to for me! Thanks for this amazing recipe.