Maybe you’re not a fan of rice, but love the creamy waves of risotto. What if orzo was made in the same way? This orzo is slowly cooked in chicken broth, and the starch is gradually released, creating creamy saucy goodness in this bright orzo al limone recipe. Molly Baz originally gave this cheesy, lemony dish its time in the spotlight. Ours includes orzo cooked in chicken broth, finished with a generous handful of Pecorino Romano and splashes of lemon flavor throughout. Plus, it’s easy to make. It’s a one-pot meal made in under 45 minutes; the pasta is cooked and served in the same pot.
The orzo:
Orzo is a type of pasta that looks like long-grain rice. It’s adaptable to many dishes and couldn’t be easier to cook. Inspired by risotto al limone, keep in mind that risotto is a dish made with rice, while orzo itself is the ingredient, but you end up with a very similar texture.
The lemons:
Juicy lemons are important! Make sure you’re picking the right ones. Avoid any that are wrinkly or too soft when squeezed. It should be bright yellow in color and very fragrant.
The cheese:
Pecorino Romano is interchangeable with Parmesan. Try seeking Locatelli Pecorino Romano because it’s so darn good.
Storage:
Any leftovers can be stored in an airtight container for up to 3 days. Reheat over medium-low heat, adding a splash of water if needed to loosen.
Made this recipe? Let us know in the comments below!
