This Lemon Orzo recipe is an easy and comforting side dish made with tender orzo, fresh lemon, and herbs. It pairs perfectly with chicken, seafood, or vegetables for a simple weeknight meal.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights: Lemon Orzo
- Flavor: This lemon orzo has a fresh, buttery flavor with bright citrus and a light herby finish.
- Why Make It: Cooking the orzo directly in the broth with lemon peel gives it extra flavor while keeping the recipe simple and easy.
- Serving Suggestions: Serve this as an easy side dish with grilled chicken, grilled salmon, or oven-baked shrimp.
Total Time: 25 Minutes Servings: 4 Cooking Method: Stovetop
Ingredient Notes for Lemon Orzo
- Lemon: Fresh lemon delivers the best flavor from both the zest and the juice. Wide strips of zest infuse the broth without leaving bitter bits in the finished orzo.
- Orzo: Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavor well. Swap it with Ditalini, Acini de Pepe, or another small pasta.
- Chicken Broth: Cooking the orzo in broth gives it a savory flavor as it cooks. You can use vegetable broth for a vegetarian version or low-sodium broth.
- Dried Oregano: Dried oregano adds a light Mediterranean-style flavor. Italian seasoning can be used instead, though it will give the orzo a slightly different flavor.
- Fresh Mint or Parsley: Mint adds a fresh, bright finish, while parsley keeps the flavor mild and classic.
- Parmesan or Feta (optional): Parmesan adds a salty, rich finish with a light creaminess, while feta brings a tangy Mediterranean-style flavor.
- Variations: Optional additions like green onions, asparagus, peas, or baby spinach are a great way to add extra flavor and color.
How to Make Lemon Orzo
- Simmer lemon zest with the orzo, broth, and oregano.
- Cook the orzo uncovered (full recipe below).
- Remove the lemon peel, stir in butter, and let the orzo rest.
- Add the seasonings and serve.
Storing Leftovers
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
- Thaw overnight in the refrigerator and reheat in the microwave or on the stovetop with a splash of broth or water.
Orzo continues to absorb liquid as it sits, so leftovers may be thicker than when freshly made.
Fresh Lemon Favorites
Did you enjoy this Lemon Orzo Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 1 lemon for juice and zesting
- 1 cup orzo
- 2½ cups chicken broth
- ½ teaspoon dried oregano
- ½ tablespoon butter
- 1 teaspoon chopped fresh mint or 1 tablespoon of chopped 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 to 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 and pepper to taste.
Notes
Optional additions: Stir in ¼ cup freshly grated Parmesan cheese or crumbled feta cheese. Or stir in 2 green onions, finely sliced
To add asparagus:
- Melt 1 tablespoon of butter in a skillet over medium-high heat.
- Add 2 cloves of minced garlic and cook for 1 minute.
- Add 8 ounces of chopped asparagus and cook for 2 to 3 minutes or until tender-crisp. Transfer to a bowl and continue the rest of the recipe. Serve over lemon orzo.
Nutrition Information
Calories: 168 | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 553mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 25mg | Calcium: 28mg | Iron: 1mg
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.
In what size pot to cook the lemon orzo for 12 people
Thank you
Diane
I would lean towards a 5 or 6 quart pot. Enjoy Diane!
Easy, delicious, and simple to modify. A+
Wondering about using this as a base for a soup? Have you tried that? I was thinking just increase the chicken broth base
I haven’t but it sounds delicious! You could certainly increase the broth and add additional vegetables like diced carrots and celery. Let us know how it goes!
My brother made the lemon orzo and served as a side with salmon. He nearly doubled the oregano and let sit on very low heat a bit longer, at least for 20-25 minutes. Oh my gosh I loved it!! Flavorful, light, creamy and buttery. And a very pretty side dish!
So easy and delicious! The only thing I did was add a splash of half and half after it was all done. Thank you for a great treatment of orzo.
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.