Orzo With Lemon and Parsley

Total Time
Prep 5 mins
Cook 10 mins

Simple orzo recipe, prepared like risotto. Original recipe by Pam Anderson, published in the Washington Post, June 7, 2000.

Ingredients Nutrition


  1. For a version that is not quite so rich, you may omit the Parmesan cheese.
  2. In a large saucepan, bring 1 quart of water to a boil.
  3. Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
  4. Stir in the butter, Parmesan cheese, lemon zest and juice and parsley.
  5. Serve immediately.
Most Helpful

This is my go-to orzo recipe because it complements and upgrades so many dishes. I pretty much always leave out the Parmesan because the flavor is great without it, and I often use this alongside various quiches or vegetable pies, so I don't want the extra cheese. Really Delicious!

ChocolateAmy September 06, 2015

New dress. New shoes. New dish. All in one day!

gailanng October 03, 2012

Absolutely wonderful orzo side dish! My other half appreciated the Parmesan cheese in it, & I thoroughly loved the use of lemon & parsley! A very nice combination of flavors! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]

Sydney Mike April 11, 2012