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Hello, fellow food lovers! If you’re looking for a quick and delicious pasta dish that brings a burst of fresh spring flavors, then this Lemon Mascarpone Orzo is exactly what you need! It’s creamy, zesty, and super easy to whip up. With the tang of lemon and the smoothness of mascarpone, this dish is the perfect bridge between the seasons. Ready to try it? Let’s dive in!
Method
Sauté the Shallots & Garlic
Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add 1 diced shallot and 2 minced garlic cloves to the skillet. Cook them, stirring occasionally, until they become soft and fragrant. This usually takes about 3-4 minutes. The shallots and garlic will create a flavorful base for your dish, so take your time to let them infuse the oil.
Toast the Orzo
Once the shallots and garlic are softened, it’s time to add 1 cup of orzo to the skillet. Stir the orzo around the skillet for about 1 minute. Toasting the orzo gives it a golden hue and brings out its natural nuttiness, which will add depth to the dish.
Cook the Orzo
Next, pour in 3 cups of water (or vegetable broth for extra flavor) and stir to combine. Bring the mixture to a boil, and once boiling, reduce the heat to a simmer. Allow the orzo to cook for about 10 minutes, stirring occasionally. The orzo will absorb the liquid and become tender while maintaining its al dente texture. Keep an eye on the pan, ensuring the liquid is mostly absorbed but not all the way evaporated. If needed, add a little more water as the orzo cooks.
Add the Zesty Flavors
When most of the liquid is absorbed and the orzo is cooked to al dente, it’s time to bring in the fresh, zesty flavors! Stir in the zest of 1 large lemon, followed by the juice of the same lemon. Next, add 1/2 cup of mascarpone cheese and 1/2 cup of grated pecorino romano. Stir everything together until the mascarpone cheese melts, creating a creamy, smooth sauce that coats the orzo beautifully. The lemon juice adds a refreshing tang, balancing the richness of the mascarpone.
Taste & Adjust
Give the pasta a taste, and feel free to adjust the seasoning to your liking. Add salt and pepper as needed to bring all the flavors together. If you want a little more zing, squeeze in more lemon juice or sprinkle in some extra zest. The beauty of this recipe is that you can personalize it to your taste preferences!
Serve
Once everything is well-mixed and creamy, it’s time to serve! Spoon the delicious lemon mascarpone orzo onto plates, making sure to scoop up all that creamy goodness. For an extra burst of flavor and a pop of color, top the orzo with a sprinkle of fresh lemon zest and grated pecorino romano.
Necessary Tools
- Large skillet
- Wooden spoon
- Zester or grater
- Measuring cups and spoons
- Knife and cutting board
Lemon Mascarpone Orzo
Cuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesIngredients
2 tbsp olive oil
1 shallot, diced
2 cloves garlic, minced
1 cup orzo
3 cups water (or vegetable broth)
1 large lemon (juice & zest)
1/2 cup mascarpone cheese
1/2 cup pecorino romano, grated
Salt and pepper (to taste)
Directions
- Sauté the Shallots & Garlic In a large skillet, heat the olive oil over medium heat. Add the diced shallot and minced garlic, cooking them until they’re soft and fragrant. This will create the base of your flavor!
- Toast the Orzo Once the shallots and garlic are ready, add the orzo to the skillet and toast it for about a minute. You want it lightly golden to bring out its nuttiness.
- Cook the Orzo Add 3 cups of water (or vegetable broth) to the pan, stirring it in. Bring it to a boil, then reduce the heat to a simmer. Cook until the orzo is al dente, stirring occasionally. This should take about 10 minutes.
- Add the Zesty Flavors When most of the water has been absorbed, it’s time to add in the lemon zest, lemon juice, mascarpone, and grated pecorino romano. Stir everything together until the cheese is melted and the orzo becomes thick and creamy.
- Taste & Adjust Season the pasta with salt and pepper to taste. If you need a little more zing, feel free to add extra lemon juice or zest!
- Serve Spoon the creamy orzo onto plates and top with a little extra lemon zest and grated pecorino for an added burst of flavor.
Notes
- Don’t overcook the orzo Keep an eye on the orzo while it’s cooking. Overcooking it can lead to mushy pasta instead of that perfect creamy texture.
- Stir regularly Stir the orzo occasionally while cooking to make sure it cooks evenly and doesn’t stick to the pan.
- Don’t overcook the orzo Keep an eye on the orzo while it’s cooking. Overcooking it can lead to mushy pasta instead of that perfect creamy texture.
Serving Suggestions
This Lemon Mascarpone Orzo pairs wonderfully with a fresh green salad and grilled chicken or shrimp. You can also serve it as a side dish with roasted veggies for a complete meal. If you want a little crunch, sprinkle some toasted pine nuts on top!
Fun Fact
Did you know that mascarpone cheese is a creamy Italian cheese made from heavy cream? It’s often used in desserts like tiramisu, but it makes an amazing addition to savory dishes, like this orzo, too!
