This creamy lemon orzo recipe is absolutely brimming with flavor and ready in just 25 minutes! It has creamy mascarpone and cheesy Parmesan to complement the lemon, and it makes a fabulous light lunch or side dish.
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If you love orzo as much as I do (and I love it a lot), you’ve got to try this creamy lemon orzo recipe. It might really become your new favorite weeknight staple!
This orzo dish is light yet super creamy and satisfying and it’s the perfect solution for those days when you just want a tasty meal with minimal fuss.
Each bite is absolutely brimming with lemon flavor (we’re using both juice and zest here!). You can serve it as a side dish or switch it up by adding some protein.
Either way, it’s a super easy and versatile recipe that you should definitely have in your repertoire.
Why you’ll love this lemon orzo recipe
- It's packed with flavor – think bright lemon, a touch of garlic, creamy mascarpone and savory Parmesan.
- Super easy to make, just perfect for those "what should I make for dinner?" moments.
- Ready in a flash so you can have a satisfying meal on the table quickly.
Lemon orzo recipe ingredients
Butter — I like using good quality butter in this recipe; it'll make a difference in flavor.
Shallots — Shallots are perfect in this dish as they add a mellow sweetness to balance out the other flavors.
Garlic — Fresh is always best; feel free to add as much as you like.
Orzo — Orzo (risoni) is like a fun cross between pasta and rice—though technically, it's pasta! It cooks in just 10-12 minutes, making it the perfect choice for one-pot dishes like this.
Vegetable stock — Opt for a low-sodium version so you can control the salt level.
Lemon — Make sure to use both the zest (for vibrant flavor) and juice (for that bright, citrusy tang).
Mascarpone — This adds an amazing creaminess – go for the full-fat kind, it's really worth the indulgence.
Parmesan cheese — A classic Italian flavor that rounds out the dish perfectly.
Pro tip
You can use any type of pastina (rice-sized pasta) if you don’t have orzo. Stelline, acini di pepe and margheritine are all be good options.
How to make lemon orzo
Melt the butter in a large pot or skillet over medium heat. Add the shallots and cook for 2-3 minutes, stirring occasionally, until they're softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the orzo to the pot and toast it for a minute or two, stirring constantly.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the orzo simmer until tender. This should take about 10-12 minutes. Check and give it a stir occasionally so it doesn’t stick to the bottom of the pot.
Stir in the lemon juice, lemon zest, mascarpone, and Parmesan cheese. Keep stirring until everything is melted.
Taste the orzo and season with salt and pepper as needed. If you want it extra lemony, add a bit more lemon juice. Serve immediately with some extra freshly grated parmesan on top if you like.
What to serve with lemon orzo?
Lemon orzo is a perfect side dish for protein dishes, or you can simply add some already-cooked protein to it.
- Serve it with these oven-baked meatballs or as a side for this delicious creamy mustard chicken.
- Pair it with some air-fried chicken bites or salmon.
- Keep things vegetarian by stirring in some air-fried tofu bites.
- Boost the nutrition by stirring in some roasted broccoli or asparagus right at the end.
Recipe notes and tips
- Don't overcook the orzo! It should be tender but still have a bit of bite – check the package directions as a guide.
- Toasting the orzo in the butter first gives the dish a subtle nutty flavor.
- If you don’t have mascarpone, cream cheese would also work in this lemon orzo.
- If you notice that the orzo has absorbed too much liquid during cooking, add an extra splash of vegetable stock.
Leftovers and storage
- If you’ve got any leftovers, refrigerate them in an air-tight container. They will keep well in the fridge for up to 3 days.
- Reheat the lemon orzo on the stovetop over medium heat. You may need to add a bit of water or vegetable stock to loosen it.
- You can freeze lemon orzo for up to 3 months. The texture might be a bit different when thawed, though.
If you liked this lemon orzo recipe, you might also like some of my other easy recipes with orzo:
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Lemon Orzo Recipe
Ingredients
- 2 tablespoons butter
- 2 medium shallots, finely diced
- 2 large garlic cloves, minced
- 1 ½ cups (300 g) orzo
- 3 ½ cups (800 ml) vegetable stock
- Juice and zest of a small lemon
- 4.5 oz (125 g) mascarpone
- ⅓ cup (30 g) Parmesan cheese, grated
- Salt and freshly ground black pepper to taste
- A handful fresh basil leaves, to garnish
Instructions
- Melt the butter in a large pot or skillet over medium heat. Add the shallots and cook for 2-3 minutes, stirring occasionally, until they're softened.2 tablespoons butter2 medium shallots
- Stir in the minced garlic and cook for another minute until fragrant.2 large garlic cloves
- Add the orzo to the pot and toast it for a minute or two, stirring constantly.1 ½ cups orzo
- Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the orzo simmer until tender. This should take about 10-12 minutes. Check and give it a stir occasionally so it doesn’t stick to the bottom of the pot.3 ½ cups vegetable stock
- Stir in the lemon juice, lemon zest, mascarpone, and Parmesan cheese. Keep stirring until everything is melted.
- Taste the orzo and season with salt and pepper as needed. If you want it extra lemony, add a bit more lemon juice. Serve immediately with some extra freshly grated parmesan on top if you like.Salt and freshly ground black pepper to tasteA handful fresh basil leaves
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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