Lemon Parmesan Orzo

Prep Time
5 minutes
Cook Time
20 minutes


  • 1½ cups orzo, uncooked

  • 1 tbsp olive oil

  • 3 garlic cloves, minced

  • 1 tsp fresh thyme leaves

  • 3 cups vegetable broth

  • 1 lemon, zested

  • juice from half of the zested lemon

  • 1½ cups frozen peas

  • 1 cup parmesan, grated

  • salt and pepper, to taste


  1. Press Sauté-Then-Simmer®. Coat the inner pot with oil and allow it to heat.

  2. Add in the orzo and cook while stirring frequently with a long-handled wooden or heat-safe spoon until toasted, or for about 1 minute.

  3. Add in the minced garlic and thyme and cook until fragrant.

  4. Pour in 1 cup of the vegetable broth and stir to combine. Allow the broth to come to a boil then pour in another cup of the broth. Repeat this process until all of the broth has been added and the mixture has reached a rolling boil.

  5. Close the lid and allow the pasta to cook for 14-16 minutes or until the orzo is tender and most of the broth has been absorbed.

  6. Manually switch the cooker to Keep Warm.

  7. Add in the lemon zest, juice, and frozen peas. Stir until the peas are warmed through, or about 3 minutes.

  8. Stir in the parmesan, salt and pepper then serve.