About this recipe

This viral one-pan lemon orzo is the weeknight dinner everyone's been making — creamy, bright, and endlessly satisfying. Orzo is toasted right in the pan, then simmered in broth until silky and tender, finished with a generous hit of lemon, parmesan, and fresh herbs. It comes together in under 30 minutes with minimal cleanup, making it the perfect cozy-but-fresh main dish.

Instructions

1. 1

   Heat the olive oil in a large skillet over ^[medium heat]. Add the diced yellow onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Add the garlic minced and cook for another 30 seconds until fragrant.

2. 2

   Add the dry orzo pasta to the pan and stir to coat it in the olive oil. Toast for 1–2 minutes, stirring frequently, until the orzo pasta is lightly golden and smells nutty.

3. 3

   Pour in the vegetable broth and bring to a boil. Reduce heat to ^[medium-low] and simmer uncovered, stirring every couple of minutes, for 10–12 minutes until the orzo pasta is al dente and most of the liquid has been absorbed. If it looks dry before the orzo pasta is cooked, add a splash of water or vegetable broth.

4. 4

   Remove from heat. Stir in the lemon zest, lemon juice, butter, and Parmesan cheese until the butter melts and the orzo pasta turns creamy. Fold in the baby spinach and let it wilt from the residual heat, about 1 minute. Season with salt and black pepper to taste.

5. 5

   Serve immediately, garnished with fresh parsley and a pinch of red pepper flakes if desired. Add an extra squeeze of lemon on top for brightness.