Creamy Lemon Ricotta Orzo with Chickpeas
This one-pot orzo dish blends creamy ricotta, bright lemon, and hearty chickpeas in a rich, velvety base that cooks up fast and satisfies deeply. It’s perfect for a weeknight yet elegant enough for guests.
Equipment
- Large skillet or Dutch oven
Ingredients
For the Orzo Base
- 2 tbsp olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1½ cups orzo pasta uncooked
- 3½ cups vegetable broth or chicken broth
- 15 oz chickpeas drained and rinsed
- 1 lemon zest and juice
- ½ tsp salt plus more to taste
- ¼ tsp black pepper freshly ground
For the Creamy Finish
- ¾ cup whole milk ricotta cheese
- ½ cup Parmesan cheese freshly grated
- 2 tbsp unsalted butter
- ⅓ cup fresh herbs chopped (basil, parsley, chives)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté onion until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Stir in the orzo and toast for 2-3 minutes until lightly golden.
- Add broth and bring to a simmer. Cover and cook for 8 minutes, stirring occasionally.
- Stir in chickpeas, lemon zest, salt, and pepper. Cook another 5 minutes until orzo is al dente.
- Remove from heat and mix in ricotta, Parmesan, and butter until creamy and smooth.
- Stir in lemon juice and most of the herbs. Let rest 2-3 minutes before serving. Garnish with remaining herbs.
Notes
Try adding spinach, artichokes, or crispy prosciutto. For spice, toss in red pepper flakes. Keeps well for leftovers but may need a splash of broth when reheating.