Creamy Lemon Orzo

4.41 from 20 votes

Creamy Lemon Orzo Pasta with Corn comes together easily in one pan. With bright flavors, hearty corn, and creamy melted parmesan, this flavorful side dish pairs perfectly with all of your weeknight dinners.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Side Dish

Cuisine: Italian

Keyword: creamy lemon orzo

Servings: servings

Calories: 475kcal

Author: Lena Gladstone

Ingredients

1 cup orzo pasta
1 ear corn husks removed and shucked
½ medium onion finely chopped
1 lemon zested
½ lemon juiced
4 tbsp unsalted butter divided
2 cups parmesan cheese grated
3 cups water
2 ½ tsp kosher salt more to taste if needed
4-6 tbsp basil finely chopped

Instructions

Chop onion and saute with 2 tablespoons of butter for 5 minutes on medium heat in a deep skillet or pot.
Add 1 cup of orzo pasta, corn, and the remaining 2 tablespoons of butter and cook for an additional 5 minutes to toast the pasta, stirring often. This will give the orzo a deep, nutty flavor.
Add water and cook on medium low heat uncovered. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.
Turn off heat, add lemon zest and juice, and parmesan cheese. Stir to combine. Taste for salt.
Divide the orzo among bowls and top with remaining fresh basil and add additional parmesan, if desired.

Notes

Toast the orzo first. Cooking it in butter for about 5 minutes adds a deeper, nutty flavor, so stir often to prevent burning.
Keep the heat gentle. Once you add the water, simmer over medium-low heat so the orzo cooks evenly without the liquid evaporating too quickly.
Stir often while simmering. This keeps the pasta from sticking and helps release the starches that give the orzo its creamy texture.
Cook until just al dente. The orzo will continue to soften in the hot pan, so avoid overcooking it during the simmer.
Grate the parmesan fresh. Freshly grated cheese melts more smoothly into the warm orzo and creates a creamier consistency.
Add lemon off the heat. Stirring in the juice and zest after cooking keeps the citrus flavor fresh and bright.
Adjust the consistency before serving. If the orzo becomes too thick, stir in a splash of warm water until creamy and loose.
Taste before adding more salt. Parmesan is naturally salty, so finish the dish with the cheese before adjusting the seasoning.
Serve it right away. Orzo thickens as it sits, so it has the best creamy consistency when freshly made.
Store and reheat with extra liquid. Refrigerate leftovers in an airtight container for 3 to 5 days, then reheat gently with a splash of water to bring back the creamy texture.

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