This garlic butter lemon orzo is a fast, bright side dish made in one pot. Orzo cooks in salted water, then gets tossed in garlicky butter with lemon zest, lemon juice, and Parmesan until glossy and lightly saucy. It is ready in about 15 minutes and goes with almost any protein.
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Why This Garlic Butter Lemon Orzo Works
Cooking the orzo in plenty of salted water keeps the grains separate and seasoned, and a splash of the starchy cooking water turns the butter and cheese into a light sauce. Garlic is cooked just until fragrant so it stays sweet, and lemon goes in at the end for a fresh, zesty finish.
- About 15 minutes from start to finish.
- Only a handful of ingredients.
- Bright, buttery flavor without cream.
- A great side for chicken, fish, or steak.
Ingredients
The full amounts are in the recipe card below.
- 1 cup orzo pasta
- 3 tablespoons butter
- 2 garlic cloves, minced
- 1 lemon, zested and juiced
- 1/2 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Chopped fresh parsley or basil, for garnish
Use fresh lemon. Bottled juice tastes flat and can be bitter.
How to Make Garlic Butter Lemon Orzo
Cook the Orzo
Boil the orzo in well-salted water, according to package directions, until al dente, usually 8 to 9 minutes. Scoop out 1/4 cup of the cooking water, then drain the orzo.
Make the Garlic Butter
In the same pot, melt the butter over medium heat. Add the garlic and cook for about 1 minute, until fragrant but not browned.
Add the Lemon
Stir in the lemon zest and lemon juice.
Toss and Finish
Add the orzo back to the pot with the Parmesan and a splash of the reserved pasta water. Stir until glossy and lightly saucy. Season with salt and pepper and top with fresh herbs.
How to Serve Garlic Butter Lemon Orzo
Serve with grilled chicken, baked salmon, shrimp, or roasted vegetables. It also works chilled the next day as a light pasta salad. For a more filling version, try our lemon orzo with peas or our creamy garlic Parmesan orzo.
How to Store and Reheat
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or broth. The USDA recommends reheating leftovers to 165°F. This dish does not freeze well.
Tips and Variations
- Salt the cooking water generously.
- Do not brown the garlic, or it turns bitter.
- Use the reserved pasta water to loosen the sauce.
- Stir in baby spinach or peas at the end.
- Add cooked shrimp or chicken to make it a full meal.
- Add red pepper flakes for gentle heat.
- Serve it as a base for our lemon garlic chicken pasta flavors, or try the Greek lemon orzo salad.
FAQ
Can I cook the orzo in broth?
Yes. Use chicken or vegetable broth for more flavor, but reduce the salt.
Can I make it dairy-free?
Use olive oil in place of the butter and skip the Parmesan or use a dairy-free alternative.
Why is my orzo sticky?
It may have been overcooked or not stirred. Cook to al dente and stir occasionally.
How much does this make?
About 4 side dish servings, or 2 to 3 servings as a light main.
Can I make it ahead?
It is best fresh, but you can reheat it with a splash of water and a squeeze of lemon.
Garlic Butter Lemon Orzo
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 3 tbsp unsalted butter
- 2 garlic cloves minced
- 1 lemon zested and juiced
- ½ cup Parmesan cheese freshly grated
- salt and black pepper to taste
- fresh parsley or basil for garnish
Instructions
Cooking
- Boil the orzo in well-salted water until al dente, 8 to 9 minutes. Reserve 1/4 cup of pasta water, then drain.
- Melt the butter in the pot over medium heat. Cook the garlic 1 minute until fragrant.
- Stir in the lemon zest and juice.
- Add the orzo, Parmesan, and a splash of pasta water and stir until glossy. Season and garnish.
