Creamy Lemon Orzo

Prep Time
Cook Time
Ready In

Recipe: #33932

December 17, 2019

"This is out of the December 2019 Food Network magazine...this recipe can easily be cut in half to serve 4..."

Original recipe yields 6-8 servings


  • Serving Size: 1 (204.7 g)
  • Calories 133.4
  • Total Fat - 12 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 34.7 mg
  • Sodium - 642 mg
  • Total Carbohydrate - 5.6 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.4 g
  • Protein - 2 g
  • Calcium - 51.5 mg
  • Iron - 1.4 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0 mg

Step 1

Bring the chicken broth, 1 cup water and the bay leaves to a simmer in a medium saucepan over medium heat.

Step 2

Meanwhile, melt 3 tablespoons butter in a medium dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the orzo and thyme; season with salt and pepper. Add the warm broth mixture and adjust the heat to maintain a simmer. Add the heavy cream and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 8 to 10 minutes.

Step 3

Remove the bay leaves. Stir the remaining 1 tablespoon butter, the parsley and the lemon zest and juice into the orzo; season with salt and pepper.

Tips & Variations

No special items needed.



Oh this was so good, truly creamy. Lemon is one of my favorite flavours

review by:
(20 Nov 2020)


This is so delicious! DH was humming his way through his dinner and said it was a keeper! Did not have fresh thyme, so used dried. I made the full recipe and cooked half as written. With the other half I added leftover thick shredded chicken, a kick of cayenne and a handful of peas. Will be making this with bay scallops soon. Such a wonderful adaptable recipe. Thank you for sharing Teresa! Made for Billboard Recipe Tag.

review by:
(13 Jul 2020)