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This easy orzo recipe makes a simple side dish that works beautifully with a wide variety of meals. It's flavorful in its own right but also complements lots of other flavors.
Why we love this recipe
Our favorite easy orzo recipe comes together in a flash from basic ingredients and can round out virtually any meal, from a basic weeknight dinner to a full-fledged fancy dinner party.
Orzo pasta gets boiled in very well-salted water and simply tossed with good butter, lemon juice, grated parmesan or pecorino, and plenty of freshly ground black pepper.
It works underneath or alongside a wide variety of meals, and we especially love it for soaking up dreamy sauces. Try it with ourstriped bassorroast chicken(minus the potatoes, though don’t let me stop ya really).
What you'll need
Here's a glance at the ingredients you'll need to make this recipe.
- Orzo means "barley" in Italian, but orzo pasta is made from semolina just like other pasta. The name refers to the shape, which looks like grains of barley or rice. Orzo is a flexible pasta shape that's great for hot dishes, pasta salads, and soups.
- Use a really good-qualitybutterif you can. Here and virtually everywhere, I start with a cultured, salted butter from grass-fed cows. This sounds fancy but doesn't have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price.
- There's no substitute for freshly squeezed lemon juice. It adds a beautiful brightness to this recipe.
- Usepecorino,parmesanor a combination. Pecorino (made with sheep's milk) is a little bit saltier and tangier, while parmesan is a bit sweeter. They both work very well in this recipe.
How to make it
Here's an overview of what you'll do to make our favorite easy orzo recipe. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Boil a pound of orzo in well-salted water, according to the package instructions.
- Drain the orzo and return it to the pot. Stir in lots of good butter.
- Add lemon juice and stir until the butter is melted.
- Add parmesan or pecorino cheese and lots of freshly ground black pepper and give it a good stir. That's it!
Expert tips and FAQs
What do you mean by well-salted water?
When I say well-salted water, I meanwell-salted water. Use about two tablespoons of salt to boil a pound of orzo. That way the water will flavor the dish from the inside out. This goes for all dried pasta recipes. It looks like a lot, but it really makes a difference.
Can I make this recipe in advance? What about leftovers?
Like most simple pasta recipes, this one is quick and easy to make, and it's at its best shortly after cooking. I don't recommend going out of your way to make it in advance.
That said, it makes great leftovers. You can take the chill off with a short spin in the microwave and then toss with vegetables and maybe some canned white beans for a great quick lunch. Try halved cherry tomatoes, blanched asparagus cut into bite-sized pieces, and a handful of chopped fresh herbs like basil, parsley and chives.
What to serve with orzo
This side dish is so versatile that there’s almost no limit to what you could serve it with. We especially love:
- Seared scallops with chorizo(a great date-night meal)
- Filet mignon
- Roast chicken
- Reverse-sear pork chops
- Broccolini with gremolata
- Or tuck it into aBuddha bowl
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Yield: Serves 8 as a side dish
Our Favorite Easy Orzo Recipe
This easy orzo recipe makes a simple side dish that works beautifully with a wide variety of meals. It's flavorful in its own right but also complements lots of other flavors.
Cook Time20 minutes
Total Time20 minutes
Ingredients
- 1 pound (454 grams) orzo pasta
- 3 tablespoons (42 grams) good salted butter (such as Kerrygold)
- ½ cup (60 grams) grated parmesan or pecorino romano cheese
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- Fine sea salt and freshly ground black pepper
Instructions
- Fill amedium pothalfway with water, add 2 tablespoons salt, and bring to a boil.
- Add orzo, give it one big stir, and then cook undisturbed to al dente according to package instructions. Adjust heat as necessary to maintain a boil or very brisk simmer without letting the pot overflow.
- Drain pasta and place back into pot.
- Toss with butter and lemon juice until butter is melted.
- Stir in parmesan or pecorino and plenty of freshly ground black pepper, and serve.
Notes
- Orzo means "barley" in Italian, but orzo pasta is made from semolina just like other pasta. The name refers to the shape, which looks like grains of barley or rice. Orzo is a flexible pasta shape that's great for hot dishes, pasta salads, and soups.
- Use a really good-qualitybutterif you can. Here and virtually everywhere, I start with a cultured, salted butter from grass-fed cows. This sounds fancy but doesn't have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price.
- There's no substitute for freshly squeezed lemon juice. It adds a beautiful brightness to this recipe.
- Usepecorino,parmesanor a combination. Pecorino (made with sheep's milk) is a little bit saltier and tangier, while parmesan is a bit sweeter. They both work very well in this recipe.
- Like most simple pasta recipes, this one is quick and easy to make, and it's at its best shortly after cooking. I don't recommend going out of your way to make it in advance.
- That said, it makes great leftovers. You can take the chill off with a short spin in the microwave and then toss with vegetables and maybe some canned white beans for a great quick lunch. Try halved cherry tomatoes, blanched asparagus cut into bite-sized pieces, and a handful of chopped fresh herbs like basil, parsley and chives.
- I especially like topping this orzo recipe with saucy proteins, likestriped bassandroast chicken(minus the potatoes).
Nutrition Information:
Amount Per Serving:Calories: 277Total Fat: 7.1gCarbohydrates: 42.9gFiber: 1.8gProtein: 9.7g
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Subscribe to Umami Girl's email updates, and follow along on Instagram.
More Sides
- Easy Raita Recipe
- Restaurant-style Palak Paneer
- Marsala Mushrooms
- Black Bean, Corn, and Avocado Salad with Jicama
About Carolyn Gratzer Cope
Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food. More about me.
