Bright, creamy, fresh, and packed with Mediterranean flavor, this Lemon Basil Orzo with Burrata & Roasted Pine Nuts is an easy side dish that can also become a satisfying light meal. Tender orzo is tossed with lemon, garlic, fresh basil, and Parmesan, then finished with creamy burrata and crunchy roasted pine nuts.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–30 minutes
Servings: 4–6
Ingredients
For the Orzo
1½ cups dry orzo
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
3 cups low-sodium vegetable or chicken broth
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
½ teaspoon Italian seasoning
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese
½ cup fresh basil leaves, finely chopped
1 cup cherry tomatoes, halved
½ cup roasted pine nuts
For the Burrata Topping
1 large burrata ball, about 4 oz (115 g)
1 tablespoon extra-virgin olive oil
Fresh basil leaves, for garnish
Extra lemon zest, optional
Freshly cracked black pepper
Instructions
- Toast the Pine Nuts
Place the pine nuts in a dry skillet over medium-low heat.
Toast for 2–4 minutes, stirring frequently, until lightly golden and fragrant.
Watch them carefully because pine nuts can burn quickly.
Transfer them immediately to a plate to cool.
- Sauté the Garlic
Heat 2 tablespoons olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic and cook for about 30–45 seconds, just until fragrant. Do not let the garlic become dark brown.
- Cook the Orzo
Add the dry orzo and stir for about 1 minute to lightly toast it.
Pour in the broth and add Italian seasoning, salt, and black pepper.
Bring to a gentle boil, then reduce the heat to medium-low.
Cook for 8–10 minutes, stirring frequently, until the orzo is tender and most of the liquid has been absorbed.
If the orzo becomes too thick before it is completely tender, add a splash of broth or water.
- Add Lemon & Parmesan
Remove the pan from the heat.
Stir in the lemon zest, lemon juice, and Parmesan cheese.
Mix until creamy and well combined.
Taste and adjust the salt, pepper, or lemon juice as desired.
- Add Tomatoes & Basil
Gently fold in the halved cherry tomatoes and chopped fresh basil.
Let the mixture sit for 1–2 minutes so the basil becomes fragrant while retaining its fresh flavor.
- Finish with Burrata
Transfer the warm orzo to a serving dish.
Place the burrata in the center and gently tear it open so the creamy interior spreads over the orzo.
Drizzle with 1 tablespoon olive oil.
- Garnish & Serve
Finish with:
Roasted pine nuts
Fresh basil
Extra lemon zest
Freshly cracked black pepper
Serve immediately while the burrata is creamy and the orzo is warm.
Tips for the Best Lemon Basil Orzo
Toast the pine nuts carefully. They can go from golden to burnt very quickly.
Stir the orzo frequently while cooking because it can stick to the bottom of the pan.
Add the Parmesan after removing the pan from the heat for a smoother, creamier texture.
Use freshly squeezed lemon juice for the brightest flavor.
Bring the burrata close to room temperature before serving for the creamiest texture.
Don’t overcook the orzo—it should be tender but still have a slight bite.
Add the pine nuts just before serving to maintain their crunch.
Serving Suggestions
This dish pairs beautifully with:
Grilled lemon-herb chicken
Mediterranean baked salmon
Garlic shrimp
Grilled vegetables
Roasted asparagus
Mediterranean cucumber salad
Crusty garlic bread
Simple arugula salad
It can also be served as a vegetarian main dish.
Easy Variations
Add Protein
Add grilled chicken, shrimp, salmon, or chickpeas for a more filling meal.
Make It More Mediterranean
Add Kalamata olives, roasted red peppers, artichoke hearts, or sun-dried tomatoes.
Add Greens
Fold in baby spinach or arugula at the end and let it wilt gently.
Extra Creamy
Stir a spoonful of the creamy burrata directly into the warm orzo before serving.
Make It Spicy
Add red pepper flakes or a drizzle of hot honey.
Nut & Allergen Information
Contains:
Pine nuts — pine nuts are technically seeds rather than botanical nuts, but they are commonly included in allergen discussions because some people can react to them.
Also contains dairy:
Burrata
Parmesan
Naturally peanut-free: Yes, there are no peanuts in the recipe.
Tree-nut note: Pine nuts are commonly categorized alongside tree nuts for food-allergy purposes in many food-labeling contexts. If serving someone with a tree-nut or pine-nut allergy, omit the pine nuts and use toasted sunflower seeds or pumpkin seeds instead.
Gluten: Orzo is traditionally made from wheat, so this recipe is not gluten-free as written. Use certified gluten-free orzo if needed.
Nut-free version: Omit the pine nuts and replace them with toasted pumpkin seeds or sunflower seeds, provided those ingredients are safe for the person you’re serving.
Approximate Nutrition
Per serving, assuming 6 servings:
Calories: ~430
Protein: ~15 g
Carbohydrates: ~51 g
Fat: ~19 g
Fiber: ~3 g
Sugar: ~4 g
Nutrition is an estimate and will vary depending on the brands and exact quantities used.
Q&A
Q: Can I make this recipe ahead of time?
A: Yes. Cook the orzo ahead and refrigerate it. When reheating, add a splash of broth or water to loosen it. Add the burrata, basil, and pine nuts just before serving.
Q: Can I serve this cold?
A: Yes. For a cold orzo salad, allow the cooked orzo to cool completely before adding the lemon, basil, tomatoes, and other ingredients. Add burrata just before serving.
Q: Can I use mozzarella instead of burrata?
A: Absolutely. Fresh mozzarella works well, although burrata gives the dish a much creamier finish.
Q: Can I use pesto?
A: Yes. A spoonful of fresh basil pesto can be stirred into the finished orzo for even more basil flavor. If using pesto, remember that many pesto varieties contain pine nuts and Parmesan.
Q: Can I substitute the pine nuts?
A: Yes. Toasted sunflower seeds, pumpkin seeds, chopped almonds, or walnuts can provide a similar crunchy element. For a nut-free version, choose sunflower or pumpkin seeds after checking their allergen labeling.
Q: Why did my orzo become too thick?
A: Orzo continues absorbing liquid as it sits. Stir in a few tablespoons of warm broth or water until it reaches your desired consistency.
Q: Can I use bottled lemon juice?
A: You can, but freshly squeezed lemon juice provides a much brighter flavor. Fresh lemon zest is especially important for the citrus aroma.
Q: Can I make this dairy-free?
A: Yes. Omit the burrata and Parmesan and use a dairy-free cheese alternative or nutritional yeast. Check the labels of any substitute ingredients.
Q: Is orzo rice?
A: No. Orzo looks like rice but is actually a small rice-shaped pasta made traditionally from wheat.
Q: Can I make this gluten-free?
A: Yes. Use certified gluten-free orzo and verify that your broth and other packaged ingredients are gluten-free.
Q: Can I add chicken?
A: Definitely. Sliced grilled or roasted chicken makes this a hearty high-protein meal.
Q: How do I keep the pine nuts crunchy?
A: Store toasted pine nuts separately and sprinkle them over the dish immediately before serving.
Q: What makes burrata different from mozzarella?
A: Burrata has a mozzarella-like outer shell with a soft, creamy center made with stracciatella and cream, making it richer and more indulgent.
Q: How long will leftovers keep?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the pine nuts separate when possible so they remain crunchy.
Q: Can I freeze this dish?
A: Freezing is not recommended because the creamy burrata and cooked orzo can change texture after thawing. It’s best enjoyed fresh or refrigerated for a few days.
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