This lemon orzo with peas and Parmesan is a bright, creamy one-skillet pasta that goes from pantry to table in about 25 minutes. The orzo toasts in a little oil, simmers in broth until it turns silky, and finishes with lemon zest, juice, sweet peas, and Parmesan. It works as a light dinner or as a side for chicken and fish.
Table of Contents
Why This Lemon Orzo Works
Cooking the orzo right in the broth keeps all the starch in the pan, which gives you a creamy, risotto-like texture without any cream. Toasting the pasta first adds a nutty flavor. The lemon goes in at the end, so it stays fresh and bright instead of turning dull with long cooking.
- One skillet and about 25 minutes.
- Creamy texture with no cream.
- Lemon zest and juice give it a fresh finish.
- Easy to serve as a main or a side.
Ingredients
The full amounts are in the recipe card below.
- 1 tablespoon olive oil
- 1 1/2 cups dry orzo pasta
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 3 cups chicken or vegetable broth
- Zest of 1 lemon and juice of 1/2 lemon
- 1 1/2 cups peas, fresh or frozen
- 1/3 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper, to taste
Use a wide skillet with a lid. A wide pan lets the orzo cook in a shallow layer, which helps it cook evenly.
How to Make Lemon Orzo with Peas
Toast the Orzo
Heat the olive oil in a large skillet over medium heat. Add the orzo and cook for 1 to 2 minutes, stirring often, until it smells nutty and turns lightly golden. Stir in the garlic and thyme for 30 seconds.
Simmer in Broth
Pour in the broth and bring it to a boil. Cover, reduce the heat to a low simmer, and cook for 8 to 10 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
Add the Lemon and Peas
Uncover and stir in the lemon zest, lemon juice, and peas. Cook for 1 to 2 minutes, until the peas are bright green and hot.
Finish with Parmesan
Take the pan off the heat and stir in the Parmesan until it melts into a creamy sauce. Season with salt and pepper. If it looks thick, stir in a splash of broth or hot water. Serve right away.
How to Serve Lemon Orzo
Top with extra Parmesan and a little thyme and serve it as a light vegetarian dinner, or alongside grilled chicken, baked salmon, or shrimp. For a more filling meal, try our creamy garlic chicken orzo with broccoli. It is also good chilled the next day, drizzled with olive oil, much like our Greek lemon orzo salad.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo keeps absorbing liquid as it sits, so reheat it in a skillet over low heat with a splash of broth or water. Freezing is not recommended, because the orzo turns mushy when thawed. The USDA advises reheating leftovers to 165°F, so heat it until steaming hot.
Tips and Variations
- Stir the orzo often once the broth is in so it does not stick to the bottom.
- Zest the lemon before you juice it, and avoid the bitter white pith.
- Use vegetable broth to keep the dish vegetarian.
- Stir in baby spinach with the peas, or swap the peas for asparagus.
- Add cooked shrimp or shredded chicken to turn it into a full dinner.
- Add olives or sun-dried tomatoes for a Mediterranean twist.
- Want another lemon and pasta dinner? Try our lemon garlic butter chicken with Parmesan linguine.
FAQ
Do I need to toast the orzo?
It is not required, but toasting adds a nutty flavor and helps the grains stay separate instead of gummy.
Can I use vegetable broth instead of chicken broth?
Yes. Vegetable broth works the same way and keeps the dish vegetarian.
Why is my orzo mushy or sticky?
Usually it was cooked too long or on too high a heat. Keep it at a gentle simmer and start checking it at 8 minutes.
Can I use frozen peas?
Yes, straight from the freezer. They warm through in a minute or two once stirred into the hot orzo.
Can I make it dairy-free?
Leave out the Parmesan or use a dairy-free hard cheese alternative, and add an extra squeeze of lemon and a pinch of salt to keep it flavorful.
Lemon Orzo with Peas and Parmesan
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1.5 cups orzo pasta dry
- 2 garlic cloves minced
- 1 tsp fresh thyme leaves
- 3 cups chicken or vegetable broth
- 1 lemon zested
- ½ lemon juiced
- 1.5 cups peas fresh or frozen
- ⅓ cup grated Parmesan cheese plus more for serving
- salt and black pepper to taste
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat. Add the orzo and cook for 1 to 2 minutes, stirring often, until nutty and lightly golden. Stir in the garlic and thyme for 30 seconds.
- Pour in the broth and bring to a boil. Cover, reduce the heat to a low simmer, and cook for 8 to 10 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
- Uncover and stir in the lemon zest, lemon juice, and peas. Cook for 1 to 2 minutes until the peas are bright green and hot.
- Remove from the heat and stir in the Parmesan until melted. Season with salt and pepper, adding a splash of broth if too thick.
- Serve immediately with extra Parmesan.
