Ingredients:

  • 1½ cups (300g) uncooked orzo pasta
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 3 cups (710ml) low-sodium chicken or vegetable broth
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 medium lemon, zested and juiced (approx. 3 tbsp / 45ml juice)
  • ¼ cup (25g) freshly grated Parmesan cheese
  • ¼ cup (10g) fresh Italian parsley, finely chopped
  • 1 tbsp (3g) fresh dill, finely chopped

Instructions:

  1. Melt 2 tbsp (28g) unsalted butter over medium heat in a large skillet.
  2. Add 1½ cups (300g) uncooked orzo pasta and stir constantly for 2–3 minutes until the pasta turns a pale golden brown and emits a nutty aroma.
  3. Stir in 3 cloves (9g) minced garlic and cook for 30 seconds until fragrant.
  4. Pour in 3 cups (710ml) low-sodium chicken or vegetable broth, ½ tsp (3g) salt, and ¼ tsp (1g) black pepper.
  5. Bring the mixture to a gentle boil, then reduce heat to a simmer.
  6. Cover and cook for 8–10 minutes, stirring occasionally, until the liquid is almost entirely absorbed and the pasta is tender.
  7. Remove the skillet from the heat.
  8. Stir in the zest and juice (approx. 3 tbsp / 45ml) of 1 medium lemon and ¼ cup (25g) freshly grated Parmesan cheese.
  9. Fold in ¼ cup (10g) finely chopped fresh Italian parsley and 1 tbsp (3g) finely chopped fresh dill until evenly distributed.
  10. Serve immediately.