Ever stumped on what else to put on your dinner plate alongside your protein? Well, look no further than this one-pan wonder that is my Lemon Parmesan Orzo! Creamy orzo dressed with plenty of lemon juice + zest, this pasta side is so satisfying! I’d pair with roasted chicken, seafood of any sorts, or steak! Oh! And a vegetarian option of a roasted cauliflower tossed with pest would be insanity, damn that sounds good – making that next!
You can even simply stir in my famous Garlic Expressions Shredded Chicken that you have on hand for quick meals, so easy!
One pan is all you need, ready?!
- 3 Tbsp Shallot
- 3 Garlic Cloves
- 1.5 Tbsp Extra Virgin Olive Oil
- Juice of 2 lemons
- Zest of 1 lemon
- 1 cup Orzo
- 2 1/2 cup Vegetable Broth
- 1/4 cup Heavy Cream
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- Heaping 1/4 cup Grated Parmesan
- 3 Tbsp Chopped Parsley
- In a deep sauté pan, or shallow dutch oven, over medium heat sauté the shallot and garlic cloves with a drizzle of olive oil until fragrant and slightly softened (1-2 minutes)
- Add lemon juice and zest, stir
- Add Orzo, and a drizzle of olive oil, stir for a few seconds to coat the orzo in the lemon juice and zest
- Pour in the vegetable broth, heavy cream, salt and pepper and let simmer over medium heat for 10 minutes until the orzo is aldente
- Once orzo is cooked and the majority of liquids are absorbed, add the grated parmesan and chopped parsley
- Stir everything together and serve immediately
Spice it up with a few shakes of chili pepper flakes too! YUM!
