Orzo With Lemon and Parsley

READY IN: 15mins
Recipe by Bolistoli

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

Top Review by ChocolateAmy

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!

Ingredients Nutrition

Directions

  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.

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