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This delicious, creamy orzo pasta dish with asparagus and peas is fresh, vivid, and lemony – the right spring dinner. Plus, it’s vegan and dairy-free.

Creamy Orzo with Asparagus and Peas

This quick orzo pasta is an amazing back-pocket weeknight recipe when you would like to skip the meat and dairy. It has the identical creamy texture as risotto, only cooked in a fraction of the time with no butter or cheese. The fresh medley of spring asparagus and peas contrasts beautifully with the lemony, creamy base, but you possibly can switch it up with any veggies you want. Orzo is a fun pasta shape I often use in recipes, like this Broccoli and Orzo and Orzo with Sausage, Spinach, and Corn. And for more risotto recipes, try my Asparagus Risotto and Quick Pot Risotto with Peas.

This easy creamy orzo recipe is from Love and Lemons Easy Feel Good Food by Jeanine Donofrio. This recipe got here out delicious, and I don’t even like peas! In her latest cookbook, Jeanine divides up each chapter with recipes that require “minimal prep and ingredients” and people made with “food prepared ahead of time.” I didn’t change much of her recipe aside from cutting back on the wine and making it 5 servings as a substitute of 4 because it makes quite a bit. The serving sizes are still generous, and I feel you’ll love how good it’s!

Creamy Orzo Ingredients

• Leeks: Chop the white and lightweight green parts of two leeks.
• Salt and Pepper for seasoning
• White Wine: Select a good-quality dry white wine. In the event you prefer to not cook with wine, substitute vegetable broth.
• Garlic: Grate two garlic cloves.
• Orzo: Weigh 12 ounces of dry pasta using a kitchen scale.
• Lemon: You’ll need lemon zest and juice.
• Asparagus: Trim the ends of the asparagus and chop the spears into one- inch pieces.
• Peas: Use frozen green peas.
• Garnish with fresh herbs, like basil or tarragon and microgreens (optional).

The right way to Make Creamy Orzo

1. Leeks: Heat olive oil in a medium Dutch oven over medium heat. Add the leeks, salt, and pepper, and cook for five minutes until soft.
2. Wine & Orzo: Stir within the wine and cook it for 30 seconds. Reduce the warmth to low, and add the garlic, orzo, and three cups of broth.
3. Simmer: Stir, cover, and cook for 10 minutes, stirring occasionally to stop sticking. Uncover and stir within the lemon zest and a half cup of broth. Cook, stirring, over low heat for a couple of minutes until the mixture is creamy and the orzo is fully cooked.
4. Blanch Vegetables: Boil a medium pot of salted water. Once boiling, blanch the asparagus and peas for a minute or two until tender and vivid green. Drain the veggies and transfer them to a towel to pat them dry.
5. Season the Veggies: Put the asparagus and peas in a bowl and toss them with olive oil, salt, lemon juice, and pepper.
6. Serve: Check that the orzo isn’t too thick before serving. If that’s the case, stir within the remaining half cup of broth. Portion the orzo into bowls and top with the vegetables. Garnish with fresh herbs, lemon zest, and microgreens if using. Season to taste and serve with lemon wedges.

What to Serve with Creamy Orzo

This creamy orzo risotto is a filling meal by itself, but you would serve it with salmon, chicken, or a side salad.

The right way to Store Creamy Orzo

This creamy orzo will last as long as 4 days within the refrigerator. To reheat, microwave it until warm.

Variations

• Vegetables: Switch up the vegetables with whatever you’ve gotten – Summer zucchini or broccolini would even be lovely. You could possibly even stir in fresh spinach until it wilts.
• Protein: If you would like to add more protein, try the pasta with diced chicken or shrimp.
• Cheese: Top the creamy orzo with parmesan or feta.

More Orzo Recipes You’ll Love

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Yield: 5 servings

Serving Size: 1 3/4 cups

• Heat 3 tablespoons of the olive oil in a medium Dutch oven over medium heat.

• Add the leeks, 3/4 teaspoon of the salt, and several other grinds of pepper and cook for five minutes, or until softened. Stir within the wine and let it cook down for 30 seconds.

• Reduce the warmth to low and add the garlic, orzo, and three cups of the broth. Stir, cover, and let cook for 10 minutes, stirring occasionally to stop sticking.

• Uncover and stir within the lemon zest and one other 1/2 cup of the broth. Cook, stirring, over low heat for two to 4 minutes, or until the mixture is creamy and the orzo is cooked through.

• Meanwhile, bring a medium pot of salted water to a boil. Drop the asparagus and peas into the boiling water and blanch for 1 to 2 minutes, or until tender but still vivid green. Drain, transfer to a kitchen towel, and pat dry.

• Transfer the vegetables to a big bowl and toss with the remaining 1 tablespoon olive oil, the remaining ¼ teaspoon salt, the lemon juice, and several other grinds of pepper.

• Before serving, check the orzo’s consistency. If it has thickened an excessive amount of, stir within the remaining 1/2 cup broth.

• Portion the orzo into bowls and top with the vegetable mixture. Garnish with fresh herbs, lemon zest, and microgreens, if using. Season to taste and serve with lemon wedges.

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Serving: 1 3/4 cups, Calories: 423 kcal, Carbohydrates: 64 g, Protein: 13 g, Fat: 12 g, Saturated Fat: 1.5 g, Sodium: 323 mg, Fiber: 6 g, Sugar: 6 g