Ingredients:

  • 1 cup (200g) dry orzo pasta
  • 2 tbsp (28g) unsalted butter
  • 2 cloves (6g) garlic, minced
  • 2 cups (480ml) chicken or vegetable broth
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 2 tbsp (8g) fresh parsley, chopped
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Melt the butter over medium heat in a 12-inch wide skillet or sauté pan. Add the dry orzo and stir constantly for 3-5 minutes until the grains turn a pale golden-brown and smell nutty. Add the minced garlic during the last 60 seconds of toasting.
  2. Pour in the broth and stir well. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover the pan and cook for 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed and the pasta is al dente.
  3. Remove the pan from the heat. Stir in the Parmesan cheese, lemon juice, and lemon zest until the cheese melts into a velvety sauce. Fold in the fresh parsley and season with salt and pepper to taste.