Description
A vibrant and comforting orzo dish simmered risotto-style in a lemony broth with chickpeas, finished with creamy ricotta, Parmesan, and fresh herbs. Perfect for busy weeknights or casual entertaining.
Ingredients
Base:
1½ cups orzo pasta (about 10 oz)
2 tbsp extra virgin olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tsp dried oregano
¼ tsp red pepper flakes (optional)
3½ cups vegetable broth
1 (15 oz) can chickpeas, drained and rinsed
Zest of 1 lemon
3 tbsp fresh lemon juice
½ tsp salt
Freshly ground black pepper, to taste
Creamy Finish:
¾ cup whole milk ricotta cheese
½ cup freshly grated Parmesan cheese
2 tbsp unsalted butter
Garnish:
¼ cup fresh basil, thinly sliced
2 tbsp fresh parsley, chopped
Lemon wedges
Olive oil, for drizzling
Freshly cracked black pepper
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté onion until translucent, 3–4 mins.
Add garlic, oregano, and red pepper flakes; cook 30–60 secs.
Stir in dry orzo and toast for 1–2 mins.
Pour in broth; bring to a boil. Reduce to simmer, cover, and cook 10 mins, stirring occasionally.
Add chickpeas halfway through cooking.
Once orzo is tender and most liquid absorbed, remove from heat. Stir in ricotta, Parmesan, and butter until creamy.
Add lemon zest and juice. Season with salt and pepper to taste.
Rest 2–3 mins before serving.
Garnish with basil, parsley, olive oil, and Parmesan. Serve with lemon wedges.
Notes
Let ricotta come to room temp before adding.
Zest lemons before juicing.
Add broth if it gets too dry while cooking.
Resting the orzo helps the sauce thicken and flavors meld.
Excellent with seasonal add-ins like peas, cherry tomatoes, or roasted squash.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 440
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 35mg
Keywords: lemon orzo, creamy ricotta pasta, vegetarian dinner, one pot, weeknight meals