Creamy Lemon Orzo with Peas
A bright one-pot pasta with sweet peas, lemon and Parmesan. The orzo releases starch as it cooks, making a silky sauce without cream.
Written by Elba Adams · Mexico
About this recipe
Orzo looks like rice but cooks like pasta, releasing starch into the broth as it simmers. That starch makes a silky sauce without needing cream. Peas add sweetness and color, while lemon and Parmesan finish the dish with brightness and savoriness.
Keep the heat gentle and stir often, especially near the end when the liquid has reduced. Different brands of orzo absorb different amounts, so have a little extra water ready. Add lemon juice after turning off the heat; this preserves its fresh flavor. Serve promptly because the pasta continues to soak up sauce as it sits.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 1/2 cups dry orzo
- 3 cups low-sodium vegetable broth
- 1 cup frozen peas
- 1 lemon, zest and 2 tablespoons juice
- 1/2 cup finely grated Parmesan
- 1/4 teaspoon black pepper
- Salt, to taste
Method
- Heat oil and butter in a large deep skillet over medium heat. Add garlic and stir for 30 seconds.
- Add orzo and stir for 1 minute to coat the pasta. Pour in the broth, bring to a gentle simmer and cook uncovered for 10 to 12 minutes, stirring often, until the orzo is tender. Add a splash of water if the pan looks dry before the pasta is cooked.
- Stir in frozen peas and cook for 2 minutes until hot. Turn off the heat and stir in lemon zest, juice, Parmesan and pepper.
- Let stand for 2 minutes to thicken. Taste and season with salt. Serve immediately.
Orzo thickens as it cools. Reheat leftovers with a little water or broth; refrigerate for up to 3 days.
Final thoughts
The finished orzo should be soft and lightly saucy rather than dry. It makes a quick dinner on its own or a side for fish and vegetables. If reheating, loosen it with water or broth until it is creamy again.
Helpful cooking notes
- Stir as it cooks. Orzo can stick to the bottom of the pan. Stir frequently and keep the simmer gentle.
- Add lemon at the end. Stirring in the juice after cooking keeps its flavor bright. Add a little at a time and taste.
- Make it without cheese. Omit Parmesan and finish with a spoonful of olive oil. Taste for salt because Parmesan normally supplies some.