Creamy Asparagus and Pea Orzo with Basil Recipe
This creamy and flavorful asparagus orzo recipe combines tenderness of perfectly cooked orzo with fresh asparagus, leeks, and petite peas in a luscious Parmesan cream sauce. Quick and simple to prepare on the stovetop, it makes a delightful side or a satisfying vegetarian main dish, bursting with fresh basil and rich, comforting flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 1 bunch of asparagus (about 1 lb.), trimmed or tough ends cut off and peeled
- 1 large leek, halved, white and pale green parts thinly sliced
- 2 garlic cloves, finely chopped
- 1 cup frozen petite peas
- 1/4 cup thinly sliced fresh basil leaves, plus more for serving
Pantry
- 1 1/2 cups orzo
- 1/2 cup dry white wine
- 3 cups low-sodium chicken or vegetable broth
- Kosher salt
- Freshly ground black pepper
Dairy & Fats
- 2 Tbsp. plus 1/4 cup extra-virgin olive oil, divided
- 1 oz. Parmesan, finely grated (about 1/2 cup)
- 1/4 cup heavy cream
- 2 Tbsp. unsalted butter
Instructions
- Char the Asparagus: In a large Dutch oven or heavy pot over medium-high heat, heat 2 Tbsp. olive oil until very hot. Arrange asparagus in an even layer in the pot, cover, and cook, turning halfway through, until asparagus is crisp-tender and charred in spots, about 4 minutes. Transfer asparagus to a cutting board and season with kosher salt.
- Sauté Leeks and Toast Orzo: Wipe out the pot. Heat the remaining 1/4 cup olive oil over medium-high heat. Add the sliced leeks and season with a pinch of salt. Cook, stirring occasionally, until leeks are just softened, about 3 minutes. Stir in orzo and garlic, cooking and stirring frequently until orzo is toasted and garlic fragrant, about 2 minutes. Pour in the white wine and cook, scraping up any browned bits, until the wine is absorbed, about 2 to 3 minutes.
- Simmer Orzo in Broth: Stir in the chicken or vegetable broth, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Bring to a simmer, then reduce heat to low, cover, and cook until orzo is tender, about 12 to 15 minutes.
- Prep Asparagus: While the orzo cooks, cut the charred asparagus crosswise into 1-inch pieces.
- Add Peas and Finish: Add the frozen petite peas to the orzo mixture, cover, and cook until the peas are warmed through, about 2 minutes. Remove from heat, then stir in Parmesan, heavy cream, and butter until the butter is fully melted and incorporated. Gently fold in the cut asparagus and sliced fresh basil. Season with additional salt and pepper to taste. Garnish with extra basil leaves before serving.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- To deepen the flavor, you can substitute a splash of lemon juice along with or instead of white wine.
- Make sure not to overcook the asparagus to retain its crisp-tender texture and vibrant color.
- This dish pairs well with grilled chicken or fish for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
