Orzo crémeux ail citron

This creamy orzo with garlic and lemon is a vibrant side dish that brightens any meal with its fresh flavors. Ready in about twenty minutes, it combines toasted orzo simmered gently in broth before being enriched with zesty lemon, parmesan, and butter. It pairs beautifully with chicken, fish, or lamb and has become a favorite in my kitchen for its ease and deliciousness.

I discovered this recipe when making lamb shanks, and now it is a go-to for weeknight dinners. It always gets compliments for its fresh yet comforting taste.

Ingredients

• Olive oil: provides a smooth base flavor, choose a fruité vert for a peppery touch
• Half a finely diced onion or shallot: adds natural sweetness and depth
• Two to three minced garlic cloves: essential for fragrant aroma and savory notes
• Garlic powder: intensifies the garlic taste, use sparingly for balance
• Salt and freshly ground black pepper: bring out all the flavors
• One and a quarter cups dry orzo pasta, about 240 grams: the star for texture and body, check for pasta made from quality durum wheat
• Two and a half cups chicken broth: cooking liquid that soaks into the orzo and enriches it, opt for homemade or low sodium for better control
• Zest of one lemon: brightens the dish with essential oils, pick unwaxed lemons if possible
• Three tablespoons fresh lemon juice: enhances the tangy freshness
• One third cup grated parmesan cheese: brings creamy umami, freshly grated is best for melting
• Two to three tablespoons butter: adds silkiness and richness
• Fresh chopped parsley: for color and herbal brightness at the end

Instructions

Sauté the onion or shallot:

Heat olive oil in a large skillet with high sides over medium heat. Cook the diced onion gently for two to three minutes until it softens and becomes translucent without browning. This step builds a sweet and mellow flavor base.

Add garlic and seasonings:

Stir in the minced garlic along with garlic powder, salt, and black pepper. Cook for about thirty seconds until the garlic releases its fragrance but before it browns to avoid bitterness.

Toast the orzo:

Add the dry orzo to the skillet and stir continuously for one to two minutes. Toasting the orzo lightly in the oil and aromatics enhances the nutty flavor and prevents it from becoming mushy later.

Simmer in broth:

Pour in the chicken broth and stir. Bring to a gentle simmer over medium heat. Let the orzo cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about ten minutes. If it looks dry before the orzo is done, add a splash more broth or water.

Finish with lemon and cheese:

Remove from heat and stir in the lemon zest, lemon juice, parmesan cheese, and butter. Mix well so the butter melts completely, creating a luscious creamy texture. Taste and adjust seasoning with more salt or pepper if needed.

Garnish and serve:

Sprinkle with freshly chopped parsley before serving for a burst of color and herbal freshness.

This orzo recipe is one of my favorites for showcasing lemon as more than just a garnish. Adding fresh lemon zest always lifts the whole dish and brings back fond memories of family lunches where this sided the table alongside slow braised lamb. The garlic and parmesan meld into such a cozy creaminess, even picky eaters ask for seconds.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a pan with a splash of broth or water to restore the creamy texture without drying out.

Ingredient Substitutions

Vegetable broth can replace chicken broth for a vegetarian version. Use vegan butter and nutritional yeast instead of parmesan for a dairy free twist. Shallots can be swapped for onions if you prefer a milder, sweeter base.

Serving Suggestions

Pair this lemon garlic orzo with grilled chicken, seared fish, or roasted vegetables. Toss in sautéed spinach or peas for extra color and nutrients. It also makes a delightful bed for pan fried shrimp.

This bright lemon garlic orzo is quick, versatile, and pairs well with many mains. Fresh lemon zest and toasting the orzo make the biggest difference.

Common Recipe Questions

→ Comment obtenir un orzo bien crémeux ?

Cuire l’orzo dans un bouillon en remuant régulièrement et incorporer beurre et parmesan à la fin pour une texture onctueuse.

→ Peut-on ajuster l’intensité du citron ?

Oui, ajouter plus de zeste ou de jus de citron selon le goût pour une saveur plus prononcée ou plus douce.

→ Quel type de bouillon utiliser ?

Un bouillon de volaille apporte richesse et profondeur, mais un bouillon de légumes fonctionne aussi très bien.

→ Peut-on ajouter des légumes à ce plat ?

Oui, des épinards, petits pois ou tomates cerises rôties s’intègrent parfaitement.

→ Comment réchauffer les restes sans assécher ?

Réchauffer doucement avec un peu de bouillon ou d’eau pour préserver l’onctuosité.