Lemon Parmesan orzo is a creamy, comforting dish that brings together small rice-shaped pasta, fresh lemon, Parmesan cheese, and aromatic garlic. It cooks in one pan, which makes it practical for busy households and reduces the amount of washing up. The lemon adds brightness to the creamy sauce, while spinach provides color and freshness.
Ingredients
- 250 g orzo pasta
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 700 ml vegetable broth
- 80 g grated Parmesan
- 100 g fresh spinach
- Zest of 1 lemon
- 2 tbsp lemon juice
- 2 tbsp cooking cream (optional)
- Salt and black pepper
- Fresh parsley
Instructions
- Heat olive oil in a deep skillet over medium heat. Add the garlic and cook for about 30 seconds.
- Stir in the dry orzo and toast for 1 minute, allowing it to absorb some of the garlic aroma.
- Pour in the vegetable broth and bring to a gentle simmer.
- Cook for approximately 10–12 minutes, stirring frequently so the pasta does not stick. Add a little extra hot water if necessary.
- When the orzo is tender, lower the heat and stir in the Parmesan, lemon zest, and lemon juice.
- Add the spinach and optional cream, stirring until the spinach wilts and the sauce becomes creamy.
- Season with black pepper and salt to taste, then finish with chopped parsley.
Serving tip: Serve as a vegetarian main course or alongside grilled salmon or chicken. For an even richer texture, stir in a small knob of butter just before serving.
