Lemon Garlic Butter Orzo
Ingredients1 cup orzo pasta2 cups vegetable or chicken broth2 tablespoons unsalted butter3 cloves garlic, minced1 lemon, zested and juiced1/4 cup grated Parmesan cheese1/4 cup fresh parsley, choppedSalt, to tasteFreshly ground black pepper, to tasteOptional: extra lemon wedges, for servingInstructionsIn a medium saucepan, bring the vegetable or chicken broth to a boil over medium-high heat.Add the orzo pasta, reduce heat to a gentle boil, and cook according to package directions, usually 8–10 minutes, until al dente, stirring occasionally to prevent sticking.Drain any excess liquid if needed, then set the cooked orzo aside.In a large skillet, melt the butter over medium heat.Add the minced garlic and sauté for 1–2 minutes, stirring frequently, until fragrant and just starting to turn golden do not let it brown or burn.Stir in the lemon zest and lemon juice, then immediately add the cooked orzo to the skillet.Toss well so the orzo is thoroughly coated in the lemon garlic butter mixture.Remove the skillet from the heat, then stir in the grated Parmesan cheese and chopped parsley until evenly distributed and creamy.Season to taste with salt and freshly ground black pepper.Serve warm, garnished with additional parsley and lemon wedges on the side, if desired.NotesFor extra lemon flavor, start with all the zest and half the juice, then add more juice to taste at the end.If using salted butter or a salty broth, reduce added salt and adjust only at the very end.