Lemon Orzo

Lemon Orzo

Ready in 35 minutes

Serves 4 people

241 calories 


  • 1 cup orzo pasta
  • 2 TBS olive oil
  • 1/2 cup vegetable stock
  • 1/2 cup peas (frozen)
  • Juice of ½ fresh lemon
  • 1/4 cup artichoke hearts
  • Salt & pepper to taste
  • Dried Basil (optional but delicious)


  1. Preheat a skillet and add 2 TBS olive oil. Add the dry Orzo and saute for 8-10 minutes.
  2. Slowly add vegetable stock, 1-2 tablespoons at a time, cooking the Orzo Risotto style. Continuously stir the Orzo to avoid it sticking to the pan for an additional 10 minutes.
  3. Add the frozen peas to defrost in the pan, and add the artichoke hearts, cook for 10 more minutes or until everything is tender.
  4. Add ¼ of the lemon juice to the pan, and save the other half for plating.
  5. Add the salt, pepper and dried basil.
  6. Serve with the remaining lemon cut into wedges.


Chop up some of the artichoke hearts and leave some whole for a great flavor and texture. Adding some of the brine from the jar is a great flavor boost. Tastes great with dairy Parmesan or vegan Parmesan cheeses.

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