Zesty Lemon Ricotta & Basil One-Pot Orzo

Ingredients

• 1 tablespoon olive oil
• 1 cup orzo
• 3 cups vegetable broth, low-sodium
• 1 cup ricotta cheese, fresh
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 cup fresh basil leaves, chopped
• 1 cup Parmesan cheese, grated
• 1 teaspoon salt, to taste
• 1 teaspoon black pepper, freshly ground

1. 01
   In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. 02
   Add the orzo to the pot and stir to coat it with the garlic and oil, cooking for another minute.
3. 03
   Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
4. 04
   Stir in the ricotta cheese, lemon zest, and lemon juice. Mix well until the ricotta is fully incorporated and the mixture is creamy.
5. 05
   Add the chopped basil and grated Parmesan cheese. Stir to combine and season with salt and pepper to taste.
6. 06
   Serve immediately, garnished with extra basil leaves and a sprinkle of Parmesan cheese if desired.