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Home » Spring » Lemon Orzo

Lemon Orzo

Published: May 4, 2023 by Genevieve Morrison · This post may contain affiliate links

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A bowl of lemon orzo on a lace table cloth surrounded by lemon slices and flowers.

This lemon orzo recipe includes bright, summer corn to turn up the sunshine. With only 7 main ingredients, it’s a refreshingly light and easy side dish that takes only 30 minutes to make! It can be served hot or cold, it can be made a whole day ahead of serving, and it easily serves a crowd!

A bowl of lemon orzo on a lace table cloth surrounded by lemon slices and flowers.
Contents hide
1 Ingredient notes
2 How to Make This Recipe – Step by Step
3 Recipe Notes
4 A Few Recipes to Serve with Lemon Orzo
5 Lemon Orzo

I served this recipe with a fresh fennel salad, dill chickpea salad, lemon butter shrimp and pretty pesto ricotta crostini at my spring family lunch this month! It was such a bright, light, spring lunch menu!

Just a note: If you intend to serve this recipe cold, place it in a sealed, refrigerated container. After about an hour of cooling, add another teaspoon of olive oil and fluff with a spoon.

As the orzo cools, it may start to stick together or clump, even with the original tablespoon of olive oil. An extra teaspoon of oil and fluffing an hour later keeps it perfectly textured, even until the next day!

Ingredient notes

6 ingredients on a table with labels describing what they are.

Corn – I used fresh, shucked corn on the cob because it browns nicer than corn you’ll find in a can. But if you want to make this recipe with canned corn, or without sautéing at all, it will still be tasty with cold, un-sautéd corn too.

Chicken Broth – you can also use vegetable broth to make this recipe vegetarian.

Parmesan – You can substitute with pecorino Romano, crumbled feta or cotija

Lemon – Use only fresh squeezed lemon juice for this recipe.

How to Make This Recipe – Step by Step

A collage of 4 numbered images showing how to make lemon orzo.

1. Slice 1½ cups of corn kernels from 3 ears of corn. I find it’s easiest to slice them off the cob into a bowl.

2. Zest 1 whole lemon. Set aside.

3. Sauté corn over a high flame in 2 tbsp. butter until starting to brown, about 10 minutes. Once done, remove into a mixing bowl.

4. While corn sautés, bring 4 cups chicken broth to a low boil. Add 2 cups orzo, and reduce to a low simmer, stirring occasionally for 10 minutes, or until orzo is perfectly al dente. 

2 numbered images showing how to drain and mix lemon orzo.

5. Once orzo is done, pour into a colander to drain any remaining broth.

6. In a mixing bowl, add cooked orzo, lemon zest, ¼ cup fresh lemon juice, ½ cup grated parmesan, 1 tbsp. olive oil, a nice sprinkle of fresh pepper and serve. Top with optional chopped parsley.

A bowl of lemon orzo on a lace table cloth with flowers in the background.

Recipe Notes

  • You may want to use a spatter screen when sautéing corn over a high flame. Some may start to pop, and they’ll be very hot!
  • Use a lid when cooking orzo, or too much broth may evaporate. If it appears there isn’t enough moisture in the orzo before it’s done, simply add another ¼ cup chicken broth or water.
  • This recipe will stay fresh in a sealed, refrigerated container for up to 3 days.
The corn and pasta in a bowl of lemon orzo.

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A Few Recipes to Serve with Lemon Orzo

  • Creamy Chickpea Salad with Dill
  • Spring Fennel Salad
  • Cilantro Lime Shrimp Salad with Avocado
  • Burrata Salad with Balsamic Glaze
A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
A bowl of lemon orzo on a lace table cloth surrounded by lemon slices and flowers.

Lemon Orzo

This lemon orzo recipe includes bright, summer corn to turn up the sunshine. 
4.50 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Diet: Low Lactose
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 243kcal
Author: Genevieve Morrison

Equipment

  • 1 sharp knife
  • 1 mixing bowl
  • 1 lemon zester
  • 1 sauté pan
  • 1 4 quart pot
  • 1 collander

Ingredients

  • 2 cups orzo pasta
  • 1½ cups uncooked corn – from 3 ears (or canned corn)
  • 4 cups chicken broth
  • ½ cup parmesan – grated
  • 2 tbsp. butter – salted
  • ¼ cup fresh lemon juice – about 2 lemons
  • lemon zest – from 1 lemon
  • 1 tbsp. olive oil
  • fresh pepper – just a sprinkle
  • parsley – for garnish (optional)

Instructions

  • Slice 1½ cups of corn kernels from 3 ears of corn. I find it’s easiest to slice them off the cob into a bowl.
  • Zest 1 whole lemon. Set aside.
  • Sauté corn over a high flame in 2 tbsp. butter until starting to brown, about 10 minutes. Once done, remove into a mixing bowl.
  • While corn sautés, bring 4 cups chicken broth to a low boil. Add 2 cups orzo, and reduce to a low simmer, stirring occasionally for 10 minutes, or until orzo is perfectly al dente. Once orzo is done, pour into a colander to drain any remaining broth.
  • In a mixing bowl, add cooked orzo, lemon zest, ¼ cup fresh lemon juice, ½ cup parmesan, 1 tbsp. olive oil, a nice sprinkle of fresh pepper, and serve. Top with chopped parsley (optional).

Notes

You may want to use a spatter screen when sautéing corn over a high flame. Some may start to pop, and they’ll be very hot!
Use a lid when cooking orzo, or too much broth may evaporate. If it appears there isn’t enough moisture in the orzo before it’s done, simply add another ¼ cup chicken broth or water.
If you intend to serve this recipe cold, place in a sealed, refrigerated container. After about an hour of cooling, add another teaspoon of olive oil and fluff. As the orzo cools, it may start to stick together or clump, even with the original tablespoon of olive oil. An extra teaspoon of oil and fluffing an hour later keeps it perfectly textured, even until the next day.
This recipe will stay fresh in a sealed, refrigerated container for up to 3 days.
See post for detailed instructions with photos of the process.
 
Nutrition information is an estimate.

Nutrition

Serving: 4ounces | Calories: 243kcal | Carbohydrates: 35g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 562mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 1mg
« Tomato Crostini with Pesto and Ricotta
Lemon Butter Shrimp »
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Comments

  1. Mb

    June 18, 2023 at 4:31 pm

    This is a delicious recipe. I used organic spinach instead of corn. I just added the spinach in at the last minute. So there was no need to saute it. I added slightly more cheese. Love this recipe!

    Reply

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