This creamy Lemon Parmesan Orzo is a delicious pasta side dressed with plenty of lemon juice and zest. It pairs perfectly with roasted chicken, seafood, steak, or as a vegetarian option with roasted cauliflower tossed with pesto.
1: In a deep sauté pan, or shallow Dutch oven, sauté the shallot and garlic cloves with a drizzle of olive oil until fragrant and slightly softened (1-2 minutes).
2: Add lemon juice and zest, stir.
3: Add Orzo, a drizzle of olive oil, and stir for a few seconds to coat the orzo in the lemon juice and zest.
4: Pour in the vegetable broth, heavy cream, salt, and pepper; let simmer over medium heat for 10 minutes until the orzo is aldente.
5: Once orzo is cooked and the majority of liquids are absorbed, add the grated parmesan and chopped parsley.
6: Stir everything together and serve immediately.
