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 until the orzo is tender.
- Remove from heat and stir in butter. Rest 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.
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Made it exactly as stated in the recipe! very yummy, my only recommendation is do not put it in the fridge. I made it around 1pm and then put it in the fridge so it was ready for dinner time. I took it out around 7pm and wanted to warm it in the microwave, yah no good. I wish I just made it right before dinner. The pasta was clumpy and the consistency was much different. Will definitely make this again, just not putting it in the fridge! And yes, I used a little chicken broth to moisten it before warming up but still no good, I’m glad I got to taste it when it was fresh and before I put it in the fridge though because that was Super Yummy!
This turned out pretty good! I toasted the orzo with some sauteed garlic before adding the broth and lemon zest. The addition of butter and fresh lemon juice at the end resulted in a bright, creamy dish that paired well with our grilled shrimp. Thanks for the recipe!
You’re welcome, Ali. Glad you enjoyed it.
This was quite good, but I’ll be making changes next time. Definitely skip the butter… It made it way too thick and heavy and drowned out the lemony-ness. And add more herbs! Could use some thyme, maybe some lemon pepper, etc. Otherwise, yum!
We love hearing your alterations and substitutions, thanks for sharing Alisha!
I followed this recipe and it came out more like risotto but not in a good way. It was still tasty but not what I expected. I give it 4 stars but next time will try the other Taste of Home recipe. I agree with the other poster Michael Folk- similar outcome.
Glad you still enjoyed it, Sean!
Great ingredients, but disappointing outcome. I measured everything as per recipe, including cooking time, and ended up with mushy glug, sticking tp the pot. Instructions should have been clearer about the probable need to stir regularly during the cooking process. I ended up washing it through a fine mesh sieve, and retrieved the texture and lost all of the flavour. I ended up adding more lemon juice and herbs at the end.
Oh no, we are sorry that happened, Michael. Hopefully, you were able to salvage the flavors at the end!
I learned a little trick for cooking orzo from making Rice-a-roni. Heat butter in the pan and then LIGHTLY BROWN the orzo, stirring, before adding the liquid, etc…You have to watch it closely and have the broth ready to add. The orzo keeps its form better and adds color.
This recipe is delicious! A real keeper recipe with simple ingredients, and so fresh tasting . My husband loved it! I used fresh oregano and parsley, just doubled the amount indicated in the recipe. Served it as a side to Lemon and Oregano Grilled Chicken.
Great site for this day and time.
The taste is great, but the nutritional info is WAY off. One cup of orzo is four servings, and the calories in the orzo alone are 200. Add in butter and leomon juice and you are at at least 230.
Glad you enjoy the orzo Meg! Nutrition information provided is an estimate only and will vary based on cooking methods and brands of ingredients used.
Bright, fresh, yet comforting, too. This dish was fast and delicious. It got an enthusiastic thumbs up from everyone at the table. I literally threw this dish together to take as a side to my friend’s house…used the Instapot even! Men, women and teens really liked the this dish. I served it warm and used mint and lemon zest to garnish.
Glad to hear everyone enjoyed it!
This was very good!
This orzo is delicious. I’ve made it several times already.
Followed recipe exactly as written. Perfect as is. I made it as a side to Greek Shrimp Saganaki and it was a yum dinner.
This was yummy- but I did find the orzo was way too liquidy! Next time around, I’d add in less broth before cooking
Good to know about the liquid .I used the Instapot and adjusted the liquid as if for rice (1:1) and used the risotto setting. I “think” if I had kept ithe liquid similar to the recipe, it would have been better. It turned out fine once it was finished and I added the butter BUT I was concerned that it was going to be “mooshy” when I first saw it .
Does this recipe work with any other type of pasta? Like elbow macaroni?
I haven’t tried it but I do love that idea! Depending on the type of pasta, you might need to adjust the cook time and amount of water. Let us know how it works out for you!
Can this be made a day in advance?
Yes, this can be made in advance. You may need to add a splash of broth when reheating.
Can it be reheated in the microwave?
Yes, this can be microwaved to reheat.
Love this so much! Wish me luck, I’m going to attempt to double it since the first time there wasn’t enough. Lol!
Good luck Trish! Hopefully a double batch is enough ;)
I tripled mine, using the Instapot, and it turned out very good.
Holly – thank you so much for such a delicious recipe. It’s simple and straightforward and I’ve already prepared it twice in the last week. I first served it with wild Coho salmon and today with Cornish game hens. For some reason, I was not previously aware that pasta absorbs fluid (I just thought it cooked in fluid but I didn’t know the pasta absorbed the fluid). My husband said he has not cared for orzo in the past because it was tasteless. Your recipe was a game-changer. An excellent recipe with flavor. We truly enjoyed this very much.
I’m so glad your family loved this recipe Lili!
Holly – thank you so much for such a delicious recipe. It’s simple and straightforward and I’ve already prepared it twice in the last week. I first served it with wild Coho salmon and today with Cornish game hens. For some reason, I was not previously aware that pasta absorbs fluid (I just thought it cooked in fluid but I didn’t know the pasta absorbed the fluid). My husband said he has not cared for orzo in the past because it was tasteless. Your recipe was a game-changer. An excellent recipe with flavor. We truly enjoyed this very much.
Very good and easy to put together. I did add feta and parsley. Flavor was light and delicious.
We don’t like mint or oregano, Can it be substituted for something else? If so, what do you recommend?
You could use fresh parsley in place.
I loved the recipe. I sautéed some garlic, lemon rinds, and the orzo in butter for a minute and a half on medium heat. Then added the oregano and sautéed that for 30 seconds. Then followed the recipe with adding the broth. I finished it with fresh Parmesan and a little dill.
Try it with rosemary or cilantro if you don’t like mint or oregano.
Ok, so I know that the mint sounds weird to people, but mixed with the lemon, it really is a wonderful flavor. You do need to chiffinade (sp?)) The mint so it’s very finely sliced and incorporates with no large pieces. But this dish will be fine without mint or oregano.