Creamy Lemon Ricotta Orzo

Let's Begin!

• Cook the orzo according to package instructions. Drain and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Pour in the vegetable broth and milk, and bring to a simmer.
• Stir in the lemon zest and juice, and season with salt and pepper.
• Add the cooked orzo and sun-dried tomato to the skillet and stir to combine. Cook for an additional 2-3 minutes, allowing the orzo and sun-dried tomato to absorb the creamy sauce.
• Remove the skillet from heat and stir in the ricotta cheese until well combined.
• Serve the creamy lemon ricotta orzo topped with fresh parsley or homemade pesto.