Ingredients:

  • 1 cup (200g) uncooked orzo pasta
  • 2 tbsp (28g) unsalted butter
  • 2 cups (480ml) chicken broth (low sodium)
  • ½ tsp (3g) kosher salt
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (15g) fresh parsley, chopped
  • ¼ cup (25g) grated Parmesan cheese

Instructions:

  1. Place a saucepan over medium heat and melt the butter until it bubbles.
  2. Add the dry orzo and stir continuously for 3–5 minutes until the pasta turns light golden brown and smells nutty.
  3. Pour in the chicken broth and salt. Bring to a gentle boil, then immediately reduce heat to low.
  4. Cover the pot with a tight-fitting lid and simmer for 8–10 minutes without lifting the lid.
  5. Remove from heat once liquid is absorbed. Stir in the lemon juice, chopped parsley, and Parmesan cheese.
  6. Fluff gently with a fork to incorporate air and ensure a velvety texture.