Creamy Orzo with Asparagus and Peas
User Reviews
5
Creamy Orzo with Asparagus and Peas
Description
This recipe features orzo pasta cooked gently in vegetable broth with leeks, garlic, white wine, and lemon zest, which infuse the pasta with savory aromatics and bright citrus notes. Asparagus and peas are briefly blanched to retain their bright green color and crisp-tender texture, then tossed with olive oil, lemon juice, salt, and pepper. Combining the creamy, lemon-scented orzo with the crisp vegetables creates a balanced dish of soft pasta and fresh vegetables with a subtle acidity from the lemon.
The cooking technique of slowly simmering the orzo in broth and wine allows the starch to release just enough for a creamy consistency without heavy sauce. Fresh herbs like basil or tarragon add aromatic freshness at serving, while microgreens can provide a peppery garnish. It makes a fresh, spring-appropriate accompaniment to grilled meats or a light vegetarian entrée.
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 leek white and light green parts, chopped (3 cups
- 1 teaspoon kosher salt
- 1/3 cup white wine dry
- 2 garlic grated, cloves
- 12 ounces orzo pasta
- 3 1/2 to 4 cups vegetable broth
- 2 teaspoons lemon plus more for garnish, zest
- 1 bunch asparagus (trimmed and chopped into 1-inch pieces)
- ¾ cup peas frozen
- 2 teaspoons lemon juice plus wedges for serving, fresh
- fresh herbs (basil and/or tarragon, for garnish)
- microgreens (for garnish (optional))
- black pepper freshly ground
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 DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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