Foolproof Orzo

Foolproof Orzo

A reliable stovetop method for tender orzo that never clumps or turns gummy.

Total 20 min Makes 4 servings Calories 240/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This technique toasts orzo briefly in butter before simmering it in a measured amount of broth, so the pasta cooks evenly and absorbs flavor without needing to be drained. It works as a quick weeknight side for roasted meats or fish, and the base recipe takes well to stirring in cheese, herbs, or lemon at the end.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup orzo pasta
  • 2 cloves garlic, minced
  • 1 3/4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon juice

Method

  1. Melt the butter in a 6-quart saucepan over medium heat.

  2. Add the orzo and garlic, and toast, stirring constantly, until the orzo smells nutty and turns light golden at the edges, about 2 to 3 minutes.

  3. Pour in the chicken broth, and stir in the salt and pepper. Bring to a boil.

  4. Reduce heat to low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, 9 to 10 minutes, stirring once halfway through.

  5. Remove from heat and let stand, covered, for 2 minutes to absorb any remaining liquid.

  6. Fluff the orzo with a fork, then stir in the Parmesan, parsley, and lemon juice. Taste and adjust salt and pepper before serving.

Rate this recipe

★ 3.8 (1)

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    Foolproof Orzo

    This technique toasts orzo briefly in butter before simmering it in a measured amount of broth, so the pasta cooks evenly and absorbs flavor without needing to be drained. It works as a quick weeknight side for roasted meats or fish, and the base recipe takes well to stirring in cheese, herbs, or lemon at the end.

    20 min 4 servings 240 cal

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 cup orzo pasta
    • 2 cloves garlic, minced
    • 1 3/4 cups chicken broth
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon lemon juice

    Method

    1. 1

      Melt the butter in a 6-quart saucepan over medium heat.

    2. 2

      Add the orzo and garlic, and toast, stirring constantly, until the orzo smells nutty and turns light golden at the edges, about 2 to 3 minutes.

    3. 3

      Pour in the chicken broth, and stir in the salt and pepper. Bring to a boil.

    4. 4

      Reduce heat to low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, 9 to 10 minutes, stirring once halfway through.

    5. 5

      Remove from heat and let stand, covered, for 2 minutes to absorb any remaining liquid.

    6. 6

      Fluff the orzo with a fork, then stir in the Parmesan, parsley, and lemon juice. Taste and adjust salt and pepper before serving.