Creamy Lemon Ricotta Orzo

This creamy lemon orzo is an easy orzo pasta recipe made with whole milk ricotta, sun-dried tomatoes, garlic, and plenty of fresh lemon juice and zest. It is a bright, comforting weeknight dinner or side dish that comes together in about 40 minutes.

Course Main Course

Cuisine American, Italian

Keyword creamy lemon orzo, Easy Recipes, Easy to Make, Homemade, Lemon, lemon orzo, Orzo, orzo pasta recipe, Pasta, Quick and Easy Recipe, Ricotta

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 336kcal

Equipment

Ingredients

Let's gather the ingredients!

1 cup orzo
1½ tbsp olive oil
1 small onion diced
2 cloves garlic minced
¾ cup chicken bone broth @kettleandfire
1 cup whole milk
1 lemon juice and zest
½ cup ricotta cheese
½ cup sun-dried tomatoes
salt and pepper to taste
1 bunch fresh parsley chopped for garnish

Instructions

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.

Notes

Ricotta: Use whole milk ricotta; low-fat versions are watery and will not give the same silky sauce. Drain watery ricotta briefly before using.

Vegetarian: Use vegetable broth instead of chicken broth to make this dish fully vegetarian.

Add protein: Stir in cooked shredded chicken, sautéed shrimp, or Italian sausage right before the ricotta.

Storing: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth and a fresh squeeze of lemon.

Nutrition