Creamy Lemon Orzo
Orzo, also commonly referred to as pasta rice, is the highlight of this creamy lemon pasta dish. Enjoy topped with curls of parmesan, crispy sage and creamy slices of brie!
A fancy, yet effortless, one-pot meal, this orzo dish is ridiculously creamy, melty, and flavoured generously with lemon and sage. It comes together with 10 simple ingredients, in under 30 minutes.
Perfectly gooey, creamy and cheesy, this dish is somewhat reminiscent of a mac and cheese, albeit a bit bougier! The effortless wow factor of this recipe makes it perfect for weeknights, date nights in, AND entertaining.
Pasta fans, if this isn’t enough creamy goodness for you, make sure to give my creamy four-ingredient pasta sauce a try as well.
View the cook-along video here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this gluten-free?
This recipe can absolutely be made with gluten-free pasta. Simply substitute in your favourite gluten-free orzo.
Can I make this vegan?
We have not tested vegan alternatives in this recipe. But you could use a barista-style plant-based milk in your sauce, and your vegan cheese of choice in place of parmesan. Vegan cheeses vary in texture, so the results may vary from the original. Feel free to add nutritional yeast to taste, to add that Parmesan flavour and umami. If you try a vegan version let us know how it goes!
What wine would pair well with this dish?
A sauvignon blanc with a mineral character will pair beautifully with this pasta – I would personally recommend Life From Stone by Springfield Estate.
Creamy Lemon Orzo
- Total Time: < 30 Minutes
- Yield: 4 Servings
- Diet: Vegetarian
Description
Orzo, also commonly referred to as pasta rice, is the highlight of this creamy lemon pasta dish. Enjoy topped with curls of parmesan, crispy sage and creamy slices of brie! View the cook-along video here.
Ingredients
- 5g picked sage leaves
- 2 tablespoons olive oil
- 1 small yellow onion, diced (120g)
- 2 cloves garlic, minced
- 400g (about 2 1/2 cups) dried orzo pasta
- 2 cups vegetable stock
- 2 cups whole milk (about 480ml)
- 1 cup freshly grated Parmesan cheese, plus more for serving (36g)
- 2 lemons zested (15g)
- 100g brie
Instructions
- Place a large, high-sided casserole on medium-high heat.
- Add a generous drizzle of oil to coat the base of the pan, then add in the picked sage leaves. Fry the sage until crisp, then remove it from the pan. Set aside for serving.
- To the sage-infused oil, add the diced onion and sauté until starting to soften and turn translucent – about 3 minutes. Add the garlic and orzo and cook for 3 minutes on high, stirring as you go, until the orzo takes on a nice golden colour.
- Pour in the milk and vegetable stock. Simmer the orzo according to the packet instructions (usually 10 minutes) until al dente.
- Stir through the parmesan and lemon zest, and season the dish with salt and pepper to taste.
- Spoon the orzo into serving bowls, top with crispy sage and slices of brie. Serve immediately.
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 636.45kcal
- Sugar: 8.64g
- Sodium: 669.45mg
- Fat: 22.27g
- Saturated Fat: 9.37g
- Unsaturated Fat: 10.73g
- Trans Fat: 0g
- Carbohydrates: 86.38g
- Fiber: 6.8g
- Protein: 26.41g
- Cholesterol: 45.81mg
