Ingredients
Scale
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic (finely chopped)
- 1 teaspoon finely grated lemon zest
- 8 ounces dry orzo
- 2 teaspoons kosher salt (plus extra)
- 1 teaspoon freshly ground black pepper
- 3 cups low-sodium chicken broth (divided)
- 1/2 cup grated Pecorino Romano
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon sliced fresh chives
Instructions
- Step 1: Heat olive oil in a large skillet over medium-low heat. Cook garlic until soft and fragrant, about 2 to 3 minutes. Add lemon zest and cook for another 30 seconds.
- Step 2: Increase heat to medium. Add orzo, salt, and pepper. Toast the orzo slightly for about 1 minute. Pour in 1 cup of chicken broth and bring to a simmer, stirring often. Once the pasta starts absorbing the broth and it reduces by half, add another cup of broth. Repeat with the remaining broth until a creamy sauce forms, and the pasta is al dente, about 10 minutes in total. Season with salt.
- Step 3: Remove from heat. Stir in Pecorino Romano, parsley, lemon juice, and chives.
- Enjoy your creamy orzo al limone, bursting with zesty flavors!
- Prep Time: 10 minutes
- Category: Main Course