Orzo is a relatively recent discovery for me. I had known about it before, but since it’s not available in every grocery store, I never really cooked with it. The first time I did, I was instantly hooked by its flavor and texture. To me, orzo is the perfect balance between pasta and risotto — creamy, comforting, yet light enough to work in many different dishes.

In this recipe, I’ll show you how to make a lemon orzo with white beans, peas and prosciutto — a simple but flavorful dish that works beautifully as a quick weeknight dinner or a relaxed weekend meal. The combination of creamy orzo, fresh citrus notes and salty prosciutto makes this dish both vibrant and satisfying.

White Beans

Feel free to use canned white beans — they work perfectly here and keep the recipe quick and accessible. If the can contains a lot of liquid, simply drain it before adding the beans to the pan. There’s no need to rinse them thoroughly. In my case, there was very little liquid, so I added the beans straight in. They add creaminess, texture and a subtle richness that pairs beautifully with lemon orzo.

Prosciutto

If you’re looking for a vegetarian version, you can easily skip the prosciutto. It adds a nice salty contrast and visual character, but sun-dried tomatoes would be a great alternative. Remember to remove the white fatty edges — once cooked, they’re not very pleasant. Prosciutto hardens as it cools, so it doesn’t need to be overly crispy in the pan. You can also substitute it with serrano ham, keeping in mind it may be saltier.

Lemon

Use lemon to taste. I often add a final squeeze just before serving, depending on how much I used earlier and whether I finish the dish with extra Parmesan.