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This easy orzo recipe is bright, buttery, and perfectly tender. A simple side dish that comes together fast and pairs well with chicken, fish, or veggies.
When I’m rushing to make dinner and wracking my brain to figure out a quick side dish, I’ve trained myself to think: orzo! This tiny pasta has become my secret weapon.
Orzo is a small, rice-shaped pasta that cooks incredibly fast. Within 10 minutes, this orzo recipe tastes comforting and nostalgic, pairing the tender grains with butter and a hint of lemon. It’s so tasty, and it pairs with everything from chicken to shrimp to vegetarian mains. It’s one for the regular rotation!
Why You’ll Love This Orzo Recipe
- Ready in 10 minutes: This is truly one of the fastest side dishes I know (along with couscous)
- Delicious with simple ingredients: Orzo pasta, butter or olive oil, lemon juice, salt, and optional parmesan cheese is all you need
- Incredibly versatile: Works as a simple side dish or as a base for add-ins like spinach, cherry tomatoes, or feta
How to Cook Orzo
There are two methods for cooking orzo: the pasta method (cooking in a large pot of boiling water and draining) and the rice method (simmering with less water until it’s all absorbed). I’ve found the best way to avoid sticky orzo is the pasta method: it makes deliciously tender, well-separated grains. The rice method comes out creamier, but you run the risk of it coming out sticky or waterlogged. Here’s how to cook orzo:
- Bring a pot of water to a boil. Estimate about 8 cups water per 1 cup orzo.
- Add the orzo, bring back to a boil, and cook for 8 minutes. Taste a grain. If it’s mostly tender with a small amount of “chew” in the middle, it’s done. If not, cook 1 to 2 more minutes: just take care not to overcook it.
- Drain and season. Drain the water from the pot, then return the orzo back to the pot. Season with salt, butter and lemon juice. Instant side dish!
Flavor Variations & Add-Ins
This simple orzo recipe with butter, salt and a squeeze of lemon is so simple yet satisfying! The buttery flavor reminds me of a fancy boxed max and cheese (without the cheese!). There are loads of ways to step up this simple dish:
- Creamy orzo: For a richer version, stir in ¼ cup heavy cream or 2-3 tablespoons of mascarpone along with the butter. You can also use cream cheese for a tangier flavor.
- Chopped herbs: A bit of chopped parsley looks lovely, or add chopped thyme, dill, or chives.
- Parmesan or feta cheese: Swirl in a bit of grated Parmesan or feta to take it to new heights.
- Garlic: Sauté a minced garlic clove in a bit of butter or olive oil, then mix it into the cooked orzo with the salt.
- Spinach: Sauté baby spinach (with or without garlic), then add the cooked orzo and salt.
- Protein adders: You can add cooked chickpeas, white beans, grilled chicken or air fryer chicken to turn this into a light main dish. For a heartier option, serve it topped with meatballs and marinara sauce.
- Veggies: Make it into an orzo salad by adding veggies.
What to Serve With It
This lemon orzo pairs beautifully with so many different mains.
- For seafood, I love it with sauteed shrimp, parmesan crusted salmon, or pesto shrimp. It’s also nice as a bed under grilled salmon, seared tuna steak, or salmon patties.
- For poultry, orzo works well with grilled chicken, baked chicken thighs, or even rotisserie chicken from the store. You can also use it in a Mediterranean bowl with air fryer chicken, cucumbers, tomatoes, and a drizzle of vinaigrette.
- For vegetarian meals, serve this orzo with protein like canned chickpeas alongside roasted vegetables, grilled portobello mushrooms, or a simple green salad. You can also add sautéed veggies directly to the orzo and topping it with a poached egg.
Storage & Reheating
Leftover lemon orzo stores refrigerated for up to 5 days. The orzo will firm up as it cools. To reheat, add it to a saucepan with a add a splash of broth, water or lemon juice, which prevents it from drying out. Reheat over medium heat for about 2 to 3 minutes.
The lemon flavor may mellow in the fridge over time, so adding lemon juice helps to revive the flavors; you can also add a bit of Parmesan cheese.
Dietary Notes
This orzo recipe is vegetarian. For vegan, use olive oil or plant-based butter.
Frequently Asked Questions
Orzo is pasta, not rice: it’s made from wheat flour just like other pasta shapes. The name “orzo” means “barley” in Italian, and it’s also called risoni (which means “big rice”) because of its rice-like appearance.
The key to preventing sticky orzo is using plenty of water and stirring immediately after adding it to the pot. I also stir a few times during cooking. Using the pasta method (boiling and draining) rather than the absorption method helps maintain separate, fluffy grains.
For creamy orzo with cream, stir in ¼ cup heavy cream, half-and-half, or mascarpone after draining the pasta. You can also make it creamy without cream by using the risotto method: toast the orzo in butter, then add chicken broth or vegetable broth gradually while stirring frequently, similar to making risotto.
Since traditional orzo is wheat-based pasta, it contains gluten. However, several brands now make gluten-free orzo: look for it in the gluten-free pasta section.
Orzo usually takes 8-10 minutes to cook to al dente perfection when boiled in plenty of salted water. I always taste-test at the 8-minute mark. The exact cook time can vary by brand, so check the package instructions as a starting point.
Easy Orzo Recipe
Here’s how to cook orzo as a simple side dish! This rice-shaped pasta comes together in minutes, flavored simply with butter and lemon.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Yield: 4 ½ cup servings 1x
- Category: Side dish
- Method: Boiled
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 1 cup orzo
- ½ teaspoon kosher salt
- 1 tablespoon butter (or olive oil)
- 2 tablespoons fresh lemon juice (½ lemon)
- Chopped fresh parsley or feta cheese crumbles, for garnish (optional)
Instructions
- Fill a medium pot with 8 cups water and bring it to a boil. Once boiling, add the orzo and stir.
- Bring the pot back to a boil, then boil for about 8 minutes until the orzo is tender. (Taste test a grain to assess doneness.) Drain into a strainer, then return the orzo to the pot.
- Stir in the kosher salt, butter (or olive oil), and lemon juice. Taste and if desired, add more lemon to taste. Add optional chopped parsley or feta cheese to garnish. Serve immediately; leftovers store refrigerated for up to 5 days.
Notes
Toasting option: For a nuttier flavor, toast the dry orzo in 1 tablespoon of butter or olive oil over medium heat for 1 to 2 minutes before adding the cooking liquid.
Broth substitution: For more flavor, cook the orzo in chicken broth or vegetable broth instead of water.
Creamier version: Add 2-3 tablespoons of heavy cream, mascarpone, or cream cheese along with the butter.
Lemon adjustment: Start with 2 tablespoons of lemon juice and add more to taste. The lemon flavor will mellow after refrigeration, so you may want to add a fresh squeeze when reheating.
Storage tip: The orzo firms up when cool. When reheating, add a splash of broth or water to restore moisture and creaminess.
Cucumber Salad and Cajun Salmon were added to this recipe. It was sooooo delicious that I had to let you know. We will definitely have this again. I got a thank you and a good kiss from my hubby. Thank you for sharing this recipe.
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