Creamy Lemon Ricotta Orzo
Creamy lemon ricotta orzo is the kind of recipe that feels fancy but comes together with simple ingredients. It’s light and comforting at the same time, thanks to the creamy ricotta, bright lemon, and sweet sun-dried tomatoes. Whether you’re making it for the first time or adding it to your weekly dinner rotation, this dish is a total pot wonder.
Why You’ll Love Creamy Lemon Ricotta Orzo
This creamy lemon orzo has that perfect balance of richness and freshness. The lemon zest adds a little bit of acid that cuts through the creamy ricotta sauce in the best way. Stirring in the ricotta at the end gives it a whipped ricotta vibe without any extra steps. If you’re into easy weeknight meals or scrolling for a new tiktok – make, this is one to save. You can even toss in fresh herbs like basil or thyme next time for extra flavor.
What You Need To Make Creamy Lemon Ricotta Orzo
You don’t need a long list of specific ingredients to make this work. The complete list of ingredients is in the recipe card, but here’s what you’ll want to grab at the grocery store:
- orzo
- olive oil or extra virgin olive oil
- onion
- garlic
- chicken bone broth or chicken broth
- whole milk
- lemon juice and zest (fresh lemon juice works best)
- ricotta cheese (use whole milk ricotta for best flavor)
- sun-dried tomatoes
- salt and black pepper
- fresh parsley or other fresh herbs for garnish
Grab a large skillet or even a dutch oven for easier cleanup, and if you have kitchen scales or a handy guide for weight measurements, that helps too.
How To Make Creamy Lemon Ricotta Orzo
Cook the orzo until al dente, about 8–10 minutes. drain and set aside.
In a large skillet over medium-high heat, heat the olive oil. Add onion and sauté for about 5 minutes until soft. Stir in the garlic and cook for 1–2 minutes until fragrant.
Pour in the chicken broth and whole milk. Bring to a simmer to let the cooking process Develop flavor.
Add lemon zest and juice, and season with diamond crystal kosher salt or table salt and black pepper.
Stir in the orzo and sun-dried tomatoes. Let them cook in the sauce for a couple of minutes to absorb flavor.
Remove from heat and stir in the ricotta. Mix until creamy and smooth.
Garnish with fresh parsley, or an extra sprinkle of parmesan cheese or fresh basil if you like.
Commonly Asked Questions
Can I use vegetable stock instead of chicken broth?
Yes, vegetable stock works great and still gives you plenty of flavor.
What kind of ricotta should I use?
Whole milk ricotta or creamy ricotta gives you the best results. Avoid low-fat versions if you want the yummiest results.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or cooking water to bring it back to life.
Can I add greens or protein?
Totally. Toss in baby spinach or fresh kale, or mix in cooked chicken for extra protein.
Do I need to save pasta water?
Not for this recipe, but a splash of cooking water can help loosen the sauce if it thickens too much.
Mushroom and Sun Dried Tomato Orzo
Ingredients
Equipment
Instructions
- In a muddler, combine basil leaves, garlic, olive oil, and salt. Grind until desired consistency.
- In a medium-sized pot over medium-high heat, melt 2 tablespoons of butter.
- Add finely sliced onions and sauté for 2 to 3 minutes.
- Add minced garlic and allow it to brown.
- Stir in orzo until all ingredients are incorporated, for about 1 to 2 minutes.
- Pour in broth and cook the orzo for about 8 minutes, stirring occasionally to prevent sticking.
- Add heavy cream, mushrooms, spinach, and sun-dried tomatoes. Mix well on low heat for an additional 4 minutes.
- Turn off the heat and season with salt and pepper to taste.
- Incorporate the pesto sauce from the muddler.
- Serve hot and enjoy the creamy orzo with spinach and shiitake mushrooms.
