One Pot Orzo Primavera
User Reviews
5
One Pot Orzo Primavera
Description
In this One Pot Orzo Primavera, olive oil sautés chopped onion and garlic before toasting dry orzo pasta to build flavor. Adding broccoli and asparagus allows them to soften and infuse the dish with their fresh vegetal notes. Vegetable broth is then poured in to cook the orzo and vegetables together until tender and most liquid is absorbed. After initial cooking, frozen peas and grated Parmesan are stirred in for added sweetness and creamy umami richness. The dish finishes with half and half stirred through for a softened texture and a fresh squeeze of lemon juice that balances the richness with acidity.
The resulting dish features tender pasta surrounded by crisp-tender mixed vegetables in a sauce that clings lightly but is not heavy. The garlic and onion base provides flavor depth without overpowering the freshness of the broccoli, asparagus, peas, and bright grape tomatoes added after cooking. Parsley adds a fresh herbaceous note when served.
This primavera-style orzo is a vegetable-forward meal suitable for vegetarian eating or as a side dish. The variety of textures—slightly chewy orzo, tender vegetables, and melty cheese—makes it satisfying and lively on the palate.
If the broth is fully absorbed before the pasta is al dente, the recipe suggests adding a bit more broth or water and continuing to cook until desired doneness is reached, ensuring the orzo is cooked properly without drying out.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion chopped
- 4 cloves garlic finely chopped
- 1 head broccoli cut into florets, discard stem
- 21 ounces asparagus cut into 2-inch pieces, woody ends snapped off
- 8 ounces orzo pasta dry
- 2 ½ cups vegetable broth or stock, low sodium
- ¾ teaspoon salt
- ¾ cup peas frozen
- ½ cup Parmesan Cheese fresh grated
- ⅓ cup half and half option to use reduced fat cream
- 2 tablespoons lemon juice freshly squeezed
- 1 pinch salt extra to taste if needed
- 1 pinch black pepper extra to taste if needed
- 1 cup grape tomatoes or cherry tomatoes, halved
- 1 pinch parsley to serve, fresh
Instructions
- Heat the olive oil in a large pot over medium-high heat. Fry the onion for 2-3 minutes until transparent. Add in the garlic and cook until fragrant; add the orzo and fry to brown slightly (about 2 minutes) in the oil.
- Next, add in the broccoli florets and asparagus pieces, stirring occasionally for a further 2 minutes to absorb all the flavours in the pot.
- Pour in the broth along with ¾ teaspoon of salt. Give it a good stir to combine.
- Bring to a boil; cover and reduce heat down to low and allow to cook for 5-6 minutes, until most of the liquid has absorbed, while stirring occasionally.
- Uncover the pot and add in the peas and parmesan cheese. Stir gently to combine with the rest of the ingredients, and continue to cook on low heat for about 2-3 minutes until the peas have cooked through, the cheese has melted, and the pasta is cooked to your liking, while stirring occasionally.
- Take off the heat. Stir the half and half through to combine well and squeeze in the lemon juice. Mix through; taste test and add more salt and pepper if desired.
- Garnish with the fresh chopped parsley; top with the grape tomatoes and serve immediately.
Notes
- If the orzo absorbs all the liquid before it is fully cooked, add an extra ½ cup of broth or water and allow it to cook further until tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 363mg | 15% |
| Potassium | 573mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1.36IU | 0% |
| Vitamin C | 83mg | 92% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
