📝 About This Recipe
This vibrant side dish captures the essence of a Mediterranean summer, combining the silky texture of toasted orzo with a bright, citrus-forward finish. By toasting the pasta in butter before simmering, we unlock a nutty depth that perfectly balances the zing of fresh lemon and a trio of aromatic green herbs. It is a versatile, elegant accompaniment that transforms a simple meal into a gourmet experience.
🥗 Ingredients
The Pasta Base
- 1.5 cups Orzo pasta (uncooked)
- 2 tablespoons Unsalted butter (high quality)
- 1 tablespoon Extra virgin olive oil (cold pressed)
- 1 medium Shallot (finely minced)
- 3 pieces Garlic cloves (minced or grated)
Cooking Liquid and Seasoning
- 3 cups Chicken or vegetable stock (low sodium preferred)
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
The Bright Finish
- 1 tablespoon Lemon zest (from about 1 large lemon)
- 2-3 tablespoons Fresh lemon juice (adjusted to taste)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 2 tablespoons Fresh dill (finely chopped)
- 1 tablespoon Fresh chives (thinly sliced)
- 1/3 cup Parmigiano-Reggiano (freshly grated)
- 1 pinch Red pepper flakes (optional for subtle heat)
👨🍳 Instructions
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1
Place a large, deep skillet or heavy-bottomed saucepan over medium heat. Add the butter and olive oil, swirling until the butter is melted and foaming.
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2
Add the dry orzo to the skillet. Stir constantly for 3-5 minutes until the orzo turns a beautiful golden-blonde color and smells slightly nutty.
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3
Stir in the minced shallots and cook for 2 minutes until softened and translucent.
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4
Add the minced garlic and red pepper flakes (if using). Sauté for just 30-60 seconds until fragrant, being careful not to let the garlic burn.
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5
Slowly pour in the stock. The pan will hiss and steam, so pour carefully. Stir well to scrape up any toasted bits from the bottom.
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6
Season with kosher salt and black pepper. Bring the liquid to a gentle boil.
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7
Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 10-12 minutes. Most of the liquid should be absorbed, and the orzo should be al dente.
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8
Remove the pan from the heat. Let it sit, covered, for 2 minutes to allow any remaining moisture to finish hydrating the pasta.
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9
Remove the lid and fluff the orzo gently with a fork to separate the grains.
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10
Stir in the lemon zest, fresh lemon juice, and the grated Parmigiano-Reggiano. The cheese will melt into the residual moisture, creating a light, silky sauce.
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11
Fold in the fresh parsley, dill, and chives right before serving to preserve their bright green color and fresh aroma.
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12
Taste and adjust seasoning with an extra squeeze of lemon or a pinch of salt if needed. Serve immediately while warm.
💡 Chef's Tips
Toasting the orzo is non-negotiable; it prevents the pasta from becoming mushy and adds a complex savory flavor. Always use fresh lemon juice rather than bottled for the cleanest, most vibrant citrus profile. If the orzo looks too dry after cooking, stir in a splash of warm stock or a drizzle of olive oil to loosen it up. Don't add the fresh herbs while the pasta is boiling; heat will dull their flavor and turn them brown. For a vegan version, swap the butter for more olive oil and use nutritional yeast or a vegan parmesan substitute.
🍽️ Serving Suggestions
Pairs beautifully with grilled lemon-herb chicken or pan-seared salmon. Serve alongside roasted Mediterranean vegetables like zucchini, bell peppers, and eggplant. Excellent as a bed for garlic butter shrimp or scallops. Compliment the meal with a crisp, chilled glass of Sauvignon Blanc or Pinot Grigio. Can be served cold as a pasta salad by adding feta cheese and halved cherry tomatoes.