Lemon Orzo

Have you ever wondered, “what is orzo?” It may seem like a grain, such as rice or risotto. It does look like the two, and it captures and holds the ingredients it is cooked with. But it is a pasta (and something of a shape shifter) because it can play the role of rice or risotto depending on the recipe. Orzo is used for more brothy style pastas, so a meal with orzo comes together when cooked with liquids, fats, and acids.

“It is a dough that's rolled, cut, and dried just like any other pasta,” says recipe developer Amanda Stanfield. “Orzo has a mild, neutral taste just like pasta. Its small size gives it a velvety mouthfeel and springy texture.”

In this recipe, the orzo is first toasted with butter, bringing out the nutty flavor, and then cooked in lemon zest, chicken stock, salt, and garlic powder. The orzo is then transferred to a bowl and finished with lemon juice, Parmesan cheese, a little more butter, and additional lemon zest if desired. You end up with a bright, comfy bowl with great texture.

“I would happily eat this as a main course with some veggies stirred in, like asparagus, peas, and mushrooms, almost like an orzo risotto,” says recipe tester and developer Liz Mervosh.

If you are looking to try something new with the recipe, try substituting Parmesan cheese for pecorino or other hard cheeses. And if the orzo seems to dry, add 1/4 to 1/2 cup of chicken stock, which will help loosen the dish and create a more desired consistency.

Editorial Contributions by Keaton Larson