@thelastbiteclub: Lemon Parmesan Orzo inspired by Ina Garten Ingredients 1 cup orzo 2 tablespoons butter 1 tablespoon olive oil 2 cloves garlic, finely minced 1 cup chicken broth (or vegetable broth) ½ cup heavy cream Zest of 1 lemon 2 tablespoons fresh lemon juice (more to taste) ¾ cup freshly grated parmesan ¼ teaspoon kosher salt, plus more as needed ½ teaspoon freshly cracked black pepper ¼ cup chopped fresh parsley Optional 2 tablespoons mascarpone or cream cheese Fresh dill or basil Instructions Bring a pot of salted water to a boil and cook the orzo until just tender. Drain and set aside. In a wide skillet over medium heat, melt the butter with the olive oil. Add the garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth and cream. Let it simmer for a few minutes so it reduces slightly. Add the lemon zest and lemon juice. Stir in the cooked orzo and toss until it’s coated in the sauce. Turn the heat off and add the parmesan. Stir until the cheese melts and the orzo becomes creamy. Season with salt and pepper. Fold in the parsley. Taste and add a little more lemon juice if you want it brighter. Finish with extra parmesan, a little lemon zest, and a drizzle of good olive oil before serving.

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Monday 16 March 2026 00:13:37 GMT