Orzo Risotto Style Parmesan (Print Version)

Creamy orzo with Parmesan and lemon, finished with parsley. Easy comfort food, ready in 30 minutes.

# What You’ll Need:

→ Pasta

01 - 1 1/2 cups orzo pasta

→ Broth

02 - 4 cups low-sodium vegetable broth, kept warm

→ Aromatics

03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced

→ Flavorings

07 - 1/2 cup dry white wine (optional)
08 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
09 - Zest of 1 lemon
10 - 2 tablespoons fresh parsley, chopped
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - In a large saucepan, melt the butter with the olive oil over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent, stirring occasionally.
02 - Stir in the minced garlic and cook for 1 minute until aromatic.
03 - Add the orzo pasta to the pan. Stir constantly for 1 to 2 minutes until the orzo is lightly golden.
04 - Pour in the dry white wine, if using. Simmer until almost completely absorbed by the orzo.
05 - Add the warm vegetable broth one cup at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue until the orzo is creamy and al dente, about 12 to 15 minutes. You may not use all the broth.
06 - Remove the pan from heat. Stir in the grated Parmesan, lemon zest, and chopped parsley. Season with salt and freshly ground black pepper to taste.
07 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Additional Tips::

01 -
  • Uses everyday ingredients you likely have in your pantry
  • Ready in under 30 minutes from start to finish
  • No constant stirring required like traditional risotto
  • Flexible for add-ins like veggies or protein
  • Kid-friendly and so satisfying
02 -
  • High in protein from cheese and orzo
  • Vegetarian and easily adaptable for vegan diets
  • Leftovers hold up well for meal prep
03 -
  • Keep the broth warm before adding to the pan for even absorption and perfect texture
  • Do not add all the liquid at once let each addition fully absorb to avoid mushy orzo
  • Always finish with fresh lemon zest and Parmesan just before serving for the brightest flavors

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