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Easy Lemon Orzo Faux Risotto
4.5 from 36 votes

Easy Lemon Orzo Faux Risotto

This faux risotto uses whole wheat orzo instead of the traditional arborio rice, making it a less tempermental version of an Italian classic.

Course: Side Dish
Cuisine: American

Ingredients

  • 2 tablespoons butter
  • 1 teaspoon olive oil
  • 1 cup onion about 1 medium onion, diced
  • 1 organic whole wheat orzo pasta brand DeLallo
  • 4-5 cups chicken broth 1 (32-ounce) box or can and 1 (15-ounce) can, or vegetable broth
  • lemon divided, zest of 2 lemons
  • lemon juice from 1 lemon or ¼ cup
  • ¾ teaspoon kosher salt or to taste
  • ½ teaspoon black pepper freshly ground, or to taste
  • ½ cup Parmesan Cheese grated
  • ¼ cup Italian parsley chopped

Instructions

    Cup of Yum
  1. Melt the butter and olive oil in a 3-quart, 10-inch, high-sided saute pan or a 12-inch skillet. Add the onion and cook for 4-5 minutes, stirring often, until the onion becomes soft and transparent. If the onion begins to brown, reduce the heat to medium-low.
  2. Add the orzo to the skillet and mix into the onions. Add enough broth to cover the orzo, and gently stir, then bring to a low boil, and reduce to a simmer so that the pasta gently bubbles. Stir often, until the broth is absorbed or about 10 minutes. Add the lemon juice and half of the lemon zest to the risotto and continue adding the broth ½ to 1 cup at a time, stirring often, until the liquid is absorbed and the pasta is al dente, about 30 minutes.
  3. Remove from the heat, season with kosher salt and freshly ground black pepper and stir in the parmesan cheese. Sprinkle with the Italian parsley and the remaining lemon zest.