Tip! The base ("1X") recipe will make a small main for 2 or a side dish for 3. If you want a bit more don't necessarily need double the recipe, simply increase the orzo to 3/4 cup and the broth to 3 cups, but keep the sauce ingredients at the same amounts as the 1X. This version will be a little less creamy, but still quite acceptable.
Add the chicken broth (or vegetable broth of water) to a large skillet (non-stick recommended). If using water, be sure to salt the water. Bring to a boil over high heat.
While the broth is heating, add all the Lemon Parmesan ingredients to a small bowl and stir with a fork to combine well. Set aside.
Once boiling, add the orzo and stir briefly. Reduce heat just slightly and allow to vigorously boil, stirring occasionally, then more often as the liquid decreases in the pan. When there is just a bit of liquid left in the pan, reduce the heat under the pan to medium heat, add the lemon parmesan sauce and stir in. Add the chopped parsley and stir in. Continue to cook, stirring, until the sauce thickens and reduces.
Taste the orzo and season with additional salt and freshly ground pepper, as needed. Serve immediately garnished with additional lemon zest, Parmesan and/or chopped parsley, if desired.
Notes
Note 1: Heavy whipping cream (35% b.f.) is recommended as the higher fat content prevents it from splitting or curdling when combined with lemon juice. A lower-fat cream could be used, but may split and of course, will result in a less creamy finished dish.This orzo is best enjoyed freshly cooked. Leftovers will keep in the refrigerator for 2-3 days but will lose creaminess as it sits.Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You will also find step-by-step photos and a recipe video that you may find helpful.