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Creamy Lemon Parmesan Orzo

A comforting and creamy dish made with orzo pasta, brightened with lemon and enriched with Parmesan cheese, perfect for family gatherings or weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 3 cups vegetable broth (or chicken broth, ensure it’s Halal)
  • 1 cup heavy cream Can swap with half-and-half or plant-based cream for a lighter option
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 whole Juice and zest of 1 lemon
  • to taste Salt and pepper
  • for garnish Fresh parsley Optional

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes, or until fragrant but not browned.
  2. Add the orzo to the pot and stir for a minute, allowing it to absorb the garlic's essence.
  3. Pour in the vegetable broth and bring to a gentle boil.
  4. Reduce heat to medium-low, cover, and simmer for about 10-12 minutes, stirring occasionally.
  5. Once the orzo is tender and the liquid is mostly absorbed, lower the heat and stir in the heavy cream, grated Parmesan cheese, lemon juice, and zest.
  6. Continue to stir until the cheese has melted and everything is thoroughly combined.
  7. Add salt and freshly cracked pepper to your taste, mixing well to ensure all flavors are well integrated.
  8. Serve warm, garnished with a sprinkle of fresh parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm in a skillet over medium heat, adding a splash of broth or cream. For longer storage, freeze in an airtight container for up to a month.