Ingredients:

  • 1.5 cups (300g) dried orzo pasta
  • 2 tbsp (28g) unsalted butter
  • 2 cloves (6g) garlic, minced
  • 2.5 cups (590ml) chicken broth
  • 0.5 tsp (3g) kosher salt
  • 3 tbsp (42g) unsalted butter, chilled and cubed
  • 1 large lemon (zested and 2 tbsp fresh juice)
  • 0.25 cup (10g) fresh Italian parsley, finely chopped
  • 0.33 cup (30g) freshly grated Parmesan cheese

Instructions:

  1. Melt 2 tbsp (28g) of butter in a 12-inch deep skillet over medium heat. Add the dry orzo and stir constantly for 3–5 minutes until the grains turn light golden-brown and smell nutty. Stir in the minced garlic for the final 30 seconds until fragrant.
  2. Pour in the chicken broth and salt. Bring to a gentle simmer, then reduce heat to low. Cover the pan and cook for 8–10 minutes until the liquid is mostly absorbed and the grains are tender but al dente.
  3. Remove the pan from the heat entirely. Stir in the cubed chilled butter, lemon juice, lemon zest, and Parmesan cheese. Fold in the chopped parsley and stir vigorously until the butter melts and creates a glossy, creamy coating.