Creamy Lemon Orzo

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 to 8 servings
Share This Recipe


4 cups low-sodium chicken broth

3 bay leaves

4 tablespoons unsalted butter

2 leeks (white and light green parts), halved lengthwise and thinly sliced

2 cups orzo

1 teaspoon chopped fresh thyme

Kosher salt and freshly ground pepper

1/2 cup heavy cream

1/4 cup chopped fresh parsley

2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice


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