Creamy Orzo al Limone Recipe (One Pot, 30 Minutes)
Lemon lovers, this one’s for you. This creamy Orzo al Limone is luscious, tangy, and rich—with just the right amount of Parmesan cheese and a silky finish from butter and cream. It’s the kind of simple Italian pasta dish that makes you feel like you’re sitting in a sun-soaked trattoria… without even boiling a separate pot.
I’ve always loved orzo recipes that lean into texture and balance. If you’ve tried my orzo alla vodka, you know I love a pasta that feels indulgent but not fussy. Then there’s the butternut squash orzotto, which brings in fall flavor with a touch of sage and browned butter. On warmer days, I’m obsessed with my Mediterranean shrimp orzo—served chilled or warm—and baked chicken and orzo, a weeknight staple in my house. If you’re more of a salad person, don’t sleep on arugula orzo salad with cherry tomatoes and fresh herbs. There’s a reason orzo’s one of my favorite things to cook with—it’s so versatile and totally satisfying. Oh, and don’t forget my Mushroom Orzotto! Try my easy pastina recipe or my tomato pastina for another easy, one pot pasta!
Recipe Highlights: Orzo al Limone
- Inspiration: A fresh take on the classic spaghetti al limone, this orzo al limone channels that same simplicity but with the texture of a creamy risotto. It’s lemony, rich, and full of flavor without requiring a separate pot or any complicated steps.
- Best Served For: This is a main course on its own, especially when topped with crispy Parmesan chicken or shrimp. This lemon orzo recipe also makes a perfect side dish for lemon chicken or seared fish.
- What Makes It Special: It’s made risotto-style—by slowly simmering the orzo in broth—which gives you a creamy, luscious base with no need to drain anything.
- Like Risotto, But Easier: You’re skipping the stirring marathon of risotto, but still getting that ultra-creamy finish. Orzo cooked this way is the name of the game.
Ingredients Notes
- Orzo pasta: Choose a good-quality orzo that holds its shape when simmered. You want it tender but not mushy—al dente is key.
- Chicken broth: This is where most of the flavor comes from. If using vegetable broth, make sure it’s not too sweet.
- Fresh lemon juice + zest: Use both the juice of both halves and the remaining zest of the lemon. It brings the brightness without overwhelming the dish. Try my risotto al limone!
- Parmesan cheese: Grate it fresh, if possible. Pre-shredded cheese won’t melt in the same way and can lead to clumps. I love to use my microplane so that I get perfect meltable ribbons of cheese!
- Garlic and shallot: Flavor boosters! You’ll notice that we use a conservative amount of garlic in this recipe. That’s because we want the bright, citrusy lemon flavor to be the standout star! Like my parmesan, I use my microplane to grate the garlic so it melts perfectly every time!
- Heavy cream: Just a splash makes the sauce luxurious. This isn’t a big pot of mush—it’s creamy, luscious, and perfectly balanced.
Suggested Ingredient Substitutions and Additions
- Use vegetable broth instead of chicken broth to make this vegetarian.
- Swap in Pecorino Romano if you prefer a saltier, bolder cheese.
- Add a splash of white wine (about ¼ cup) after sautéing the garlic for extra depth.
- Fold in a few strips of lemon zest at the end for added brightness and texture.
How to Make Orzo al Limone
- Sauté the aromatics: In a large Dutch oven, heat olive oil over medium heat. Add the garlic and shallot, and cook for 2–3 minutes until soft and fragrant.
2. Toast the orzo: Add the orzo pasta and stir to coat. Let it toast for 1–2 minutes to deepen the flavor.
3. Add broth and zest: Pour in the chicken broth and lemon zest. Bring to a simmer, then reduce heat and cook uncovered, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed (about 8–10 minutes).
4. Make it creamy: Stir in the fresh lemon juice, heavy cream, Parmesan cheese, and unsalted butter. This makes the orzo extra creamy. Mix until the sauce is silky and coats the orzo. Taste and season with kosher salt and black pepper.
Serve and finish: Plate and top with more Parmesan, black pepper, and a touch of extra-virgin olive oil. Add a little more lemon zest if you want even more citrus flavor.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Orzo al Limone (Lemon Parmesan Orzo)
Equipment
- Large Dutch oven or wide saucepan
- Silicone spatula or wooden spoon
- Measuring Cups and Spoons
- Microplane or zester
- Ladle or liquid measuring cup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small shallot finely chopped
- 1 cup orzo pasta
- 2 cups chicken broth
- Zest of 2 lemons
- Juice of 2 lemons
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
Instructions
- Heat 1 tablespoon of olive oil over medium heat in a large Dutch oven. Add the chopped shallot and cook for 2 minutes, stirring often, until softened.
- Add 1 cup of orzo to the pot and stir constantly for 2 minutes, toasting it until lightly golden and fragrant.
- Pour in 2 cups of chicken broth, kosher salt and pepper, and lemon zest. Bring to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, for 8–10 minutes or until the orzo is tender and the liquid is mostly absorbed.
- Stir in the juice of the lemon, ½ cup of heavy cream, ¼ cup of Parmesan cheese, and 2 tablespoons of butter. Add the crushed red pepper flakes if using. Stir until everything is melted, silky, and well combined. Season with additional with kosher salt and black pepper to taste if needed.
- Spoon the creamy orzo into bowls. Top with extra Parmesan, a sprinkle of finely grated lemon zest, and a drizzle of olive oil if you’d like.
Notes
Expert Tips From My Kitchen
- Toast the orzo briefly before adding broth to enhance the flavor.
- Stir frequently toward the end of cooking to prevent sticking at the bottom of the pot.
- Don’t overcook—remove from heat when the orzo is just tender and there’s still a little liquid.
- Use a microplane for the lemon zest to keep it fine and avoid bitterness.
Serving Suggestions
Wine pairing: A crisp white like Vermentino or Pinot Grigio brings out the bright lemon and balances the cream.- Top with crispy parmesan chicken or garlic butter shrimp for a dinner-party worthy plate.
- Serve with a green salad and lemon vinaigrette for contrast.
- Make it a summer lunch with roasted asparagus or sautéed zucchini on the side.
- Spoon leftovers into a shallow bowl and top with a poached egg for a dreamy brunch moment.
Storage Instructions
- Let leftover orzo cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or broth to loosen the sauce.
- Not freezer-friendly—cream-based sauces tend to break.