Lemon orzo is the perfect last-minute side dish or salad for a crowd. Using only a few simple ingredients, this bright citrus pasta comes out creamy and delicious in under 30 minutes.
This post may contain affiliate links. Please read our disclosure policy.
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
- 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.
Storing 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
Did you enjoy this Lemon Orzo? Leave a rating and a comment below!
Ingredients
- 1 lemon for juice and zesting
- 1 cup orzo
- 2½ 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 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
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
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 have a dairy sensitive family member. Will this turn out okay without adding butter at the end?
Yes, the butter can be left out.