Creamy Orzo with Asparagus and Peas

Name: Creamy Orzo with Asparagus and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 leeks; 1 teaspoon kosher salt; 1/3 cup dry white wine; 2 garlic cloves; 12 ounces orzo pasta; 3 1/2 to 4 cups vegetable broth; 2 teaspoons lemon zest; 1 bunch asparagus; ¾ cup frozen peas; 2 teaspoons fresh lemon juice; fresh herbs; microgreens; freshly ground black pepper

User Reviews

5.0

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
5 servings
Calories
423 kcal
Course
Side Dish, Dinner
Cuisine
American

Creamy Orzo with Asparagus and Peas

Iris Warren

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

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Ingredients

Servings

1/4 cup extra-virgin olive oil
2 leeks (white and light green parts, chopped (3 cups))
1 teaspoon kosher salt
1/3 cup dry white wine
2 garlic cloves (grated)
12 ounces orzo pasta
3 1/2 to 4 cups vegetable broth
2 teaspoons lemon zest (plus more for garnish)
1 bunch asparagus (trimmed and chopped into 1-inch pieces)
¾ cup frozen peas
2 teaspoons fresh lemon juice (plus wedges for serving)
fresh herbs (basil and/or tarragon, for garnish)
microgreens (for garnish (optional))
freshly ground black pepper

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Instructions

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 grinds of pepper and cook for 5 minutes, or until softened. Stir in the wine and let it cook down for 30 seconds.
Reduce the heat to low and add the garlic, orzo, and 3 cups of the broth. Stir, cover, and let cook for 10 minutes, stirring occasionally to prevent sticking.
Uncover and stir in the lemon zest and another 1/2 cup of the broth. Cook, stirring, over low heat for 2 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 bright green. Drain, transfer to a kitchen towel, and pat dry.
Transfer the vegetables to a large bowl and toss with the remaining 1 tablespoon olive oil, the remaining ¼ teaspoon salt, the lemon juice, and several grinds of pepper.
Before serving, check the orzo’s consistency. If it has thickened too much, stir in 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.

Nutrition Information

Show Details

Serving 13/4 cups Calories 423kcal (21%) Carbohydrates 64g (21%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 1.5g (8%) Sodium 323mg (13%) Fiber 6g (24%) Sugar 6g (12%)