I cook orzo risotto-style in broth until it turns silky and tender, then swirl in Parmesan, lemon, and a handful of greens for a bright, comforting bowl that’s ready in minutes. I love how the lemon lifts the richness so every bite tastes cozy and fresh at the same time.

Why You’ll Love This Recipe

I keep everything in one pot for easy cleanup, I use simple pantry staples, and I get a creamy texture without heavy cream. I can serve it as a fast main or a versatile side, and I tweak the add-ins based on what I have—spinach, peas, rotisserie chicken, or shrimp all work beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups dry orzo (about 285 g)

• 2 tablespoons butter (or olive oil)

• 3 cloves garlic, minced

• 1 small shallot (or 1/2 small onion), finely chopped

• 2 1/2 cups low-sodium chicken or vegetable broth

• 1 cup milk or half-and-half

• 1 cup finely grated Parmesan cheese

• zest of 1 lemon and 2 tablespoons fresh lemon juice

• 1 cup baby spinach, roughly chopped

• 1/2 cup peas (fresh or frozen), optional

• 1/4 teaspoon red pepper flakes, optional

• salt and black pepper, to taste

• chopped parsley, for serving

Directions

1. I warm the butter in a medium pot over medium heat. I add the shallot and a pinch of salt and cook 2–3 minutes until softened. I stir in the garlic for 30 seconds until fragrant.

2. I pour in the orzo and toast it for 1 minute, stirring so every grain gets glossy.

3. I add the broth and milk, bring to a gentle simmer, and cook uncovered, stirring often, until the orzo is tender and the liquid has mostly absorbed, 9–11 minutes. If it looks tight before the pasta is done, I splash in a little extra broth or water.

4. I reduce the heat to low and stir in the Parmesan until creamy. I add the lemon zest and juice, red pepper flakes (if using), spinach, and peas; I cook 1–2 minutes until the greens wilt.

5. I taste and adjust with salt and pepper. I finish with parsley and serve right away while it’s luxuriously saucy.

Servings and timing

I plan on 4 servings. I set aside about 10 minutes to prep and 15 minutes to cook, for roughly 25 minutes total.

Variations

• I add protein: sautéed shrimp, shredded rotisserie chicken, or crispy chickpeas.

• I go veggie-heavy: stir in roasted cherry tomatoes, asparagus tips, or sautéed mushrooms.

• I make it dairy-light: use olive oil and a smaller amount of Parmesan; add a splash of extra lemon for brightness.

• I switch the cheese: Pecorino Romano for a sharper bite or a little mascarpone for extra silkiness.

• I make it herby: toss in basil or dill at the end for a fresh finish.

storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. To reheat, I warm gently on the stovetop or in the microwave with a splash of broth or milk to loosen the sauce, stirring until creamy again. I don’t recommend freezing—dairy sauces can split—but if I do, I thaw overnight and revive with extra liquid and a little fresh Parmesan.

FAQs

Can I make this gluten-free?

I can use gluten-free orzo or a small gluten-free pasta shape; I watch the liquid and timing since absorbency varies.

How do I keep the orzo from getting mushy?

I cook at a gentle simmer and stir often, adding liquid gradually as needed. I pull it off the heat while it’s just tender—carryover heat will finish it.

Can I use water instead of broth?

I can, but I season more aggressively and add an extra tablespoon of Parmesan to boost savoriness.

What if I don’t have milk?

I use all broth and finish with a knob of butter and a splash of olive oil for richness, or I stir in a spoonful of Greek yogurt off the heat.

Can I serve this cold like a salad?

I can—if I plan to chill it, I cook the orzo slightly al dente, skip most of the milk, and toss with lemon juice, olive oil, herbs, and veggies for a bright pasta salad.

Conclusion

I love how this one-pot lemon Parmesan orzo turns a handful of staples into a restaurant-worthy bowl in under half an hour. I keep it flexible, add whatever seasonal veggies or proteins I have, and serve a dish that’s equal parts creamy comfort and citrusy lift.