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Orzo al limone in a bowl.

Creamy Orzo al Limone (Lemon Parmesan Orzo)

Allie Hagerty
This creamy orzo al limone is a cozy, one-pot pasta made with lemon zest, Parmesan cheese, and a splash of cream. It's rich, tangy, and the perfect side or main course for spring and summer dinners. No separate pot needed—just bright lemon flavor, silky texture, and quick cook time.
This recipe makes 2 main course servings, or 4 smaller side servings.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course, Pasta
Servings 2 servings

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.

Nutrition Facts

Calories: 612kcalCarbohydrates: 60gProtein: 16gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 79mgSodium: 3435mgPotassium: 283mgFiber: 3gSugar: 4gVitamin A: 980IUVitamin C: 0.2mgCalcium: 165mgIron: 1mg
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