Orzo Recipes

Lemon butter orzo is a simple side dish thats deliciously buttery with fresh lemon flavor. In less than 15 minutes you can have a rice-like pasta side that goes well with nearly any main course.

Complete the meal with our Greek shrimp with tomatoes and feta and delicious roasted broccoli. And if you love orzo as much as we do, also check out our lemon chicken orzo soup!

While orzo looks a lot like rice, its actually a tiny, grain-shaped pasta. In Italian, the word orzo means barley as it resembled unhulled barley.

Just like other pasta shapes, orzo is made with semolina flour, so it is not gluten-free. If youre looking for gluten-free orzo, you can usually find a few options next to the regular orzo in the grocery store.

Orzo is often used in soup, like our lemon chicken orzo soup. But it also makes a fantastic rice-like side, which is how weve made this lemon butter orzo.

If youve never made orzo before, dont worry, its very easy. Cooking orzo is just like cooking rice!

Cooked orzo will keep well for 3-5 days if kept in a sealed container in your fridge.

Add about a tablespoon of water to the orzo then reheat it in a microwave or gently over low heat on the stovetop. The pieces will stick together so youll need to use a spoon to gently separate them.

Yes! Cooked orzo, like other pasta, freezes well. Make sure its completely cool then freeze it in freezer-safe containers. We love these reusable Stasher freezer bags to store just about everything, including this lemon butter orzo!

Lemon butter orzo is a versatile side dish that goes well with so many different mains. Here are a few that we love to serve with it:

If you love this recipe as much as we do, let us know with a 5-star rating!

Lemon Butter Orzo

Lemon butter orzo is a simple side dish that’s deliciously buttery with fresh lemon flavor. In less than 15 minutes you can have a rice-like pasta side that goes well with nearly any main course.

Prep: 5min

Total: 15min

Yield: 4

Serving Size: 1 serving = ½ cup

Nutrition Facts: servingSize 1 serving = ½ cup, calories 171 kcal, Carbohydrate 30 g, Protein 5 g, Fat 3 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 8 mg, Sodium 671 mg, Fiber 1 g, Sugar 2 g, unSaturated Fat 2 g

Ingredients:

• 1 cup orzo
• 1 ½ cups chicken or vegetable stock
• ½ teaspoon EACH: sea salt and pepper
• 2 tablespoons lemon juice (fresh is best!)
• 1 tablespoon butter
• 1 tablespoon minced parsley (optional)

Instruction:

1. Add the stock, orzo, salt, and pepper to a small pot over high heat and bring it to a boil.
2. Reduce the heat to medium, cover the pot, and cook the orzo for 10-12 minutes, until the pasta is tender and the liquid has been absorbed.
3. Remove the pot from the heat and stir in the lemon juice, butter, and parsley.

Garlic Parmesan Orzo Pasta

This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It’s simple to make and comes together in a total of 20 minutes!

Prep: 5min

Total: 20min

Yield: 4

Serving Size: 205 grams

Nutrition Facts: servingSize 205 grams, calories 279 kcal, Carbohydrate 45 g, Protein 14 g, Fat 5 g, Saturated Fat 2 g, Cholesterol 9 mg, Sodium 445 mg, Fiber 2 g, Sugar 2 g, unSaturated Fat 2 g

Ingredients:

• 2½ cups low sodium chicken broth
• 1½ cups dry orzo pasta ((about 278 grams))
• 2 cloves garlic ((finely minced))
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup cream ((any kind — heavy cream will give richer flavor, light cream will be a bit thinner))
• ¼ cup shredded Parmesan cheese
• 2 tablespoons fresh parsley

Instruction:

1. Combine broth, pasta, garlic, salt and pepper in a medium skillet.
2. Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
3. Stir in cream, Parmesan and parsley. Serve.

Orzo Pasta with Tomatoes, Basil and Parmesan

We’re in love with this easy orzo pasta recipe. There’s quick-to-cook orzo, tomatoes, basil, parmesan, and lots of garlic. Get this meal on the table in less than 20 minutes!

Prep: 5min

Total: 20min

Yield: Makes 4 servings

Serving Size: 1/4 of the recipe (about 1 1/2 cups)

Nutrition Facts: servingSize 1/4 of the recipe (about 1 1/2 cups), calories 351 calories, Protein 11.9 g, Carbohydrate 46.5 g, Fiber 4.2 g, Sugar 3.3 g, Fat 14.5 g, Saturated Fat 3.3 g, Cholesterol 7 mg, Sodium 465 mg

Ingredients:

• 8 ounces dry orzo pasta, substitute with any pasta variety
• 3 tablespoons olive oil
• 1 tablespoon minced garlic (3 to 4 cloves)
• 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
• 12 ounces tomatoes, chopped (2 medium or 12 to 15 cherry tomatoes)
• 1/2 cup shredded parmesan cheese, plus more for serving
• 1 cup basil leaves, torn into pieces
• Salt and fresh ground black pepper, to taste

Instruction:

1. Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions — usually 8 to 10 minutes. Before draining the cooked orzo, reserve 1/3 cup of the pasta water (we use this to make the sauce).
2. Add olive oil, garlic, and red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese.
3. Pour in two tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta. If it seems dry, add a splash more of the reserved pasta water and cook a few more seconds. Taste for seasoning and adjust with a bit of salt if needed.
4. Serve with extra basil, parmesan, and fresh ground black pepper on top.

One Pan Orzo Chicken

FAQ

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