Name: One Pot Lemon Orzo Pasta
Ingredients: Salted Butter (1 tablespoon): Adds richness and helps toast the orzo for a nutty flavor.; Orzo Pasta (1½ cups, about 278 grams, uncooked): A small, rice-shaped pasta that cooks quickly and absorbs the broth’s flavors.; Garlic (2 cloves, finely minced): Brings aromatic, savory depth to the dish.; Low-Sodium Vegetable or Chicken Broth (2½ cups): The cooking liquid that infuses the orzo with flavor. Low-sodium lets you control the saltiness.; Salt (½ teaspoon): Enhances the overall flavor.; Fresh Cracked Black Pepper (¼ teaspoon): Adds a mild, peppery warmth.; Cream (⅓ cup, any kind): Creates a silky, creamy texture. Heavy cream makes it richer, while light cream keeps it lighter.; Grated Parmesan (2 tablespoons): Adds a nutty, cheesy flavor that ties everything together.; Fresh Parsley (2 tablespoons): Brings a pop of color and fresh, herby flavor.; Lemon Juice (from 1 lemon): Adds a bright, tangy finish that makes the dish sing.; Orzo: Swap with small pasta like ditalini or couscous, though cooking times may vary.; Broth: Use water with a bouillon cube if you’re out of broth, or try white wine mixed with water for a fancy twist.; Cream: Use half-and-half, milk, or a dairy-free alternative like coconut cream for a vegan version.; Cheese: Pecorino Romano or nutritional yeast (for vegan) can replace Parmesan.; Herbs: Try fresh basil, dill, or chives instead of parsley for a different flavor.; Lemon: Bottled lemon juice works in a pinch, but fresh is best for vibrant flavor.

Description

Craving a dish that’s zesty, creamy, and ready in just 20 minutes with minimal cleanup? What if you could make a restaurant-quality meal using just one pot? Meet One Pot Lemon Orzo Pasta, a bright and flavorful dish that’s as easy to make as it is delicious! This recipe combines tender orzo, a tangy lemon kick, and a creamy finish, all cooked in a single skillet.

Ingredients

Salted Butter (1 tablespoon): Adds richness and helps toast the orzo for a nutty flavor.
Orzo Pasta (1½ cups, about 278 grams, uncooked): A small, rice-shaped pasta that cooks quickly and absorbs the broth’s flavors.
Garlic (2 cloves, finely minced): Brings aromatic, savory depth to the dish.
Low-Sodium Vegetable or Chicken Broth (2½ cups): The cooking liquid that infuses the orzo with flavor. Low-sodium lets you control the saltiness.
Salt (½ teaspoon): Enhances the overall flavor.
Fresh Cracked Black Pepper (¼ teaspoon): Adds a mild, peppery warmth.
Cream (⅓ cup, any kind): Creates a silky, creamy texture. Heavy cream makes it richer, while light cream keeps it lighter.
Grated Parmesan (2 tablespoons): Adds a nutty, cheesy flavor that ties everything together.
Fresh Parsley (2 tablespoons): Brings a pop of color and fresh, herby flavor.
Lemon Juice (from 1 lemon): Adds a bright, tangy finish that makes the dish sing.

Substitutions and Variations

Orzo: Swap with small pasta like ditalini or couscous, though cooking times may vary.
Broth: Use water with a bouillon cube if you’re out of broth, or try white wine mixed with water for a fancy twist.
Cream: Use half-and-half, milk, or a dairy-free alternative like coconut cream for a vegan version.
Cheese: Pecorino Romano or nutritional yeast (for vegan) can replace Parmesan.
Herbs: Try fresh basil, dill, or chives instead of parsley for a different flavor.
Lemon: Bottled lemon juice works in a pinch, but fresh is best for vibrant flavor.

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Instructions

Toast the Orzo:
- Melt 1 tablespoon of salted butter in a large skillet over medium-high heat.
- Add 1½ cups of uncooked orzo and 2 minced garlic cloves. Stir for 1–2 minutes until the orzo is lightly golden and the garlic is fragrant.
- Tip: Keep stirring to prevent the orzo from sticking or burning. Toasting adds a nutty flavor.
Add Broth and Seasonings:
- Pour in 2½ cups of low-sodium vegetable or chicken broth. Add ½ teaspoon salt and ¼ teaspoon fresh cracked black pepper.
- Stir to combine, then bring the mixture to a boil.
- Tip: Scrape the bottom of the skillet to release any flavorful bits from toasting.
Simmer the Orzo:
- Reduce the heat to medium-low, cover the skillet, and simmer for about 10 minutes, stirring often to prevent sticking.
- Cook until most of the liquid is absorbed and the orzo is tender but still slightly firm (al dente).
- Tip: If the liquid is gone but the orzo isn’t done, add a splash more broth or water and continue cooking for 1–2 minutes.
Add Creamy Finishing Touches:
- Stir in ⅓ cup of cream, 2 tablespoons of grated Parmesan, and 2 tablespoons of fresh parsley.
- Gradually add the juice of 1 lemon, tasting as you go, to get the perfect tangy balance.
- Tip: Start with half the lemon juice and adjust to your preference to avoid overpowering the dish.
Check and Serve:
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Serve immediately for the best texture and flavor.
- Tip: If the orzo thickens too much as it sits, stir in a splash of broth or cream before serving.