Ingredients:

  • 1 cup orzo pasta
  • 4 cups low-sodium chicken or vegetable broth, divided
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Zest of 1 large lemon
  • 1/2 cup fresh lemon juice
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
  2. Add the dry orzo pasta to the pot and toast for 2-3 minutes, stirring constantly until the edges begin to turn golden brown. This step enhances flavor and assists in starch release.
  3. Pour 3 cups of the broth into the pot. Bring the mixture to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until the liquid is almost completely absorbed and the pasta is al dente, about 10-12 minutes.
  4. Remove the pot from the heat. Stir in the remaining 1 cup of reserved broth, the Parmesan cheese, lemon zest, lemon juice, salt, and pepper. Stir vigorously for 1-2 minutes until the starches emulsify with the liquid, creating a thick, creamy sauce without added heavy cream.
  5. Serve immediately, topped with extra grated Parmesan if desired.