Ingredients
- Orzo pasta: 1 cup
- Chicken broth: 4 cups
- Lemon: 1 large, zested and juiced
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Parmesan cheese: 1/2 cup, grated
- Fresh parsley: 1/4 cup, chopped
- Salt and pepper: to taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Step 2: Add orzo pasta to the pot and toast for 1-2 minutes, stirring constantly.
- Step 3: Pour in chicken broth, lemon juice, and lemon zest. Season with salt and pepper to taste. Bring the mixture to a boil.
- Step 4: Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the orzo is cooked through and the liquid is absorbed. Stir occasionally to prevent sticking.
- Step 5: Remove the pot from heat. Stir in the grated Parmesan cheese and chopped fresh parsley.
- Step 6: Serve immediately. Garnish with extra Parmesan cheese and parsley if desired.
Notes
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- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American