One-Pot Lemon Herb Orzo with Peas - This one-pot lemon herb orzo with peas cooks into a creamy, glossy pasta bowl with tender orzo that stays pleasantly al dente and bright pops of sweet peas throughout. Lemon zest and fresh herbs keep the flavor light and fresh, while Parmesan melts into the pot for a silky, savory finish that tastes elevated but not heavy. The texture is comforting and spoonable like a risotto-style dish, yet it comes together with far less stirring. It is a quick orzo meal that fits an easy weeknight schedule, feels like a fresh dinner bowl, and keeps cleanup simple.

Save

One-Pot Lemon Herb Orzo with Peas - This recipe works because it applies a risotto-style technique to orzo while keeping the process streamlined. After testing versions where the orzo boiled in a large amount of water and was drained, the final dish tasted thin and the lemon felt disconnected from the pasta. The fix was technique over complexity: cook the orzo directly in broth so it absorbs flavor as it cooks, and allow the starch to thicken the liquid into a creamy base. Sautéing garlic and shallot first builds flavor before the liquid goes in, and deglaze the pot with broth to pull up any lightly browned bits so the finished pasta tastes deeper. The key is the liquid ratio: enough broth to cook the orzo through, but not so much that it turns soupy. After testing, I found that stirring occasionally—rather than constantly—kept the orzo from sticking while still encouraging a silky texture. Frozen peas are added at the end so they warm through quickly and stay bright, and lemon juice is also added off heat so the acidity stays clean instead of turning harsh. Parmesan is folded in gradually so it melts smoothly and helps emulsify the starchy liquid into a glossy sauce, while fresh herbs finish the bowl with fragrance and lift. This shows how basic ingredients create something special: pantry pasta and peas turn into a one pot pasta dinner that feels restaurant-style without extra dishes. The method is straightforward but delivers professional results because the sauce is built by starch, proper timing, and a bright finish. This aligns with my focus on technique over complexity, where controlling heat, ratio, and finishing steps guarantees a consistently creamy lemon herb orzo that people save for quick, fresh dinners.

Dietary Notes

✓ One-Pot Pasta Dinner
✓ Creamy Without Cream
✓ Bright Lemon Finish
✓ Weeknight Friendly

♥

Why You'll Love This

Fast, Easy Cleanup: One pot cooking keeps the process simple while still delivering a creamy pasta bowl.
Fresh, Balanced Flavor: Lemon, herbs, and peas keep the dish light but satisfying.
Reliable Creamy Texture: Orzo starch and Parmesan create a glossy sauce without heavy cream.
Easy to Customize: Add spinach, asparagus, or extra herbs to match the season and pantry.

One-Pot Lemon Herb Orzo with Peas

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 0

🔥 Cook Time: 20min

🥨 Yield: 4

🍞 Method: Simmering

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

Leave a review

restaurant Ingredients

2 tbsp olive oil
1 shallot, finely diced
3 garlic cloves, minced
1 1/2 cups orzo
4 cups vegetable broth
1 1/2 cups frozen peas
1 tbsp lemon zest
2 tbsp lemon juice
3/4 cup Parmesan cheese, finely grated
1/3 cup fresh parsley, chopped
1/4 cup fresh basil, torn
3/4 tsp salt
1/2 tsp black pepper

Save

✏️

olive oil Use olive oil to sauté aromatics gently; steady heat builds flavor without scorching, keeping the final sauce smooth and glossy.
shallot, finely diced Finely dice shallot so it melts into the base; it adds sweetness that balances lemon and Parmesan without tasting sharp.
garlic cloves, minced Cook garlic briefly to avoid bitterness; a short sauté builds flavor and keeps the dish clean and fresh.
orzo Toast orzo briefly so it holds texture; simmering in broth lets starch thicken into a creamy, risotto-like finish without heavy cream.
vegetable broth Broth is the cooking liquid and seasoning base; use a flavorful broth and add gradually if needed to keep the orzo creamy, not soupy.
frozen peas Add peas at the end so they stay bright and sweet; overcooking can dull color and soften the bowl.
lemon zest Zest provides citrus aroma without extra liquid; add off heat for the freshest lemon herb orzo flavor.
lemon juice Finish with lemon juice after cooking so acidity stays bright; cooking it too long can make the flavor harsh.
Parmesan cheese, finely grated Grate finely so it melts smoothly; folding in gradually helps emulsify the starchy broth into a silky sauce instead of clumping.
fresh parsley, chopped Parsley adds fresh lift; stir in at the end so it stays vibrant and does not turn muted.
fresh basil, torn Tear basil just before adding for best aroma; heat can dull it, so keep it as a finishing herb.
salt Season gradually and taste at the end; broth and Parmesan already bring salt, so careful seasoning keeps balance.
black pepper Black pepper adds warmth that balances creamy texture and citrus brightness without overpowering the herbs.

list_alt Instructions

1

Step 1: Heat olive oil in a pot over medium heat until shimmering - warming the oil first helps aromatics soften evenly and build flavor.
2

Step 2: Add shallot and cook 2–3 minutes until translucent - gentle sautéing creates a sweet base without browning too hard.
3

Step 3: Stir in garlic for 30 seconds until fragrant - brief cooking prevents bitterness while still building savory depth.
4

Step 4: Add orzo and toast 60–90 seconds, stirring, until lightly glossy - toasting helps the pasta hold texture and builds subtle nutty notes.
5

Step 5: Pour in vegetable broth and bring to a simmer, then cook 9–11 minutes, stirring occasionally, until orzo is al dente and the liquid looks creamy - starch thickens the sauce naturally.
6

Step 6: Stir in frozen peas and cook 1–2 minutes until bright and warmed through - adding late keeps peas sweet and vibrant.
7

Step 7: Turn off heat and fold in Parmesan gradually until melted and glossy - slow mixing helps emulsify for a silky finish.
8

Step 8: Add lemon zest, lemon juice, parsley, basil, salt, and pepper, then taste - finishing off heat keeps the citrus bright and the herbs fresh.

Nutrition Facts

content_copy

Calories 420

Protein 16g

Carbs 58g

Fiber 6g

Sugar 6g

Fat 14g

Sodium 780mg

Potassium N/A

🍽️

Serving Suggestions

Serve the orzo hot in shallow bowls so the glossy texture spreads slightly and looks creamy. Finish each bowl with extra lemon zest, a small shower of Parmesan, and a few fresh herb leaves for color and fragrance. This pairs well with roasted vegetables or a crisp salad, and it also works as a side for grilled chicken or fish if you want a larger meal. For the best texture, serve immediately while the orzo is creamy and the peas are bright, and add a drizzle of olive oil right before serving for a smooth finish.

How to Store?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Orzo thickens as it sits, so reheat gently with a splash of broth or water, stirring until it becomes creamy again. Reheat on the stovetop over medium-low heat or in the microwave in short bursts, stirring between bursts to keep the texture smooth. Freezing is not ideal because the pasta can lose its creamy texture, but you can prep ahead by chopping herbs and zesting lemon in advance, then cook the dish fresh in one pot when ready.

Other Recipes You'll L❤️ve

If you enjoyed this One-Pot Lemon Herb Orzo with Peas or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate you taking time to read about this recipe, thank you!