Follow these simple steps to cook your Lemon Garlic Orzo Skillet to perfection. Remember that cooking times can vary slightly based on your stove and skillet.

1. Prepare Your Ingredients: Before you start cooking, ensure all your ingredients are prepped. Mince the garlic, zest and juice the lemon (keeping them separate), grate the Parmesan cheese, and measure out the orzo and broth. Chop the parsley if using for garnish. Having everything ready (“mise en place”) makes the cooking process smooth and prevents rushing.
2. Sauté the Aromatics: Place a large skillet or Dutch oven (at least 10-12 inches wide with reasonably high sides) over medium heat. Add the olive oil and let it heat for about 30 seconds until shimmering slightly. Add the minced garlic and optional red pepper flakes. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant but not browned. Be careful not to burn the garlic, as it will become bitter.
3. Toast the Orzo: Add the dry orzo pasta directly into the skillet with the garlic and oil. Stir well to coat the orzo grains. Cook for about 1-2 minutes, stirring frequently, until the orzo smells slightly nutty and some grains may turn lightly golden. Toasting the orzo enhances its flavor profile.
4. Add Liquids and Seasoning: Carefully pour in the chicken or vegetable broth. Add the lemon zest (reserving the juice for later), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together well, ensuring no orzo is stuck to the bottom of the pan.
5. Simmer the Orzo: Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to medium-low, cover the skillet partially (leaving a small gap for steam to escape), and let the orzo cook. Stir occasionally (every 3-4 minutes) to prevent sticking and ensure even cooking. The orzo should cook for approximately 15-20 minutes, or until it is tender (al dente – cooked through but still with a slight bite) and most of the liquid has been absorbed, creating a creamy sauce from the pasta starches. If the mixture seems too dry before the orzo is cooked, add a splash more broth or hot water.
6. Wilt the Spinach: Once the orzo is cooked to your liking, turn off the heat. Add the fresh baby spinach to the skillet – it might seem like a lot, but it will wilt down significantly. Stir the spinach into the hot orzo mixture. The residual heat will wilt the spinach within a minute or two.
7. Finish with Flavor: Stir in the reserved lemon juice, the grated Parmesan cheese, and the optional tablespoon of butter. Continue stirring until the cheese is melted and incorporated, and the sauce looks creamy and glossy.
8. Taste and Adjust: Taste the orzo and adjust seasonings if necessary. You might want more salt, pepper, lemon juice, or even a pinch more red pepper flakes.
9. Rest and Serve: Let the skillet rest for a couple of minutes off the heat. This allows the sauce to thicken slightly and the flavors to meld. Serve immediately, garnished with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired.