Lemon Orzotto with Spinach and Peas Recipe
A bright and creamy Lemon Orzotto with Spinach and Peas made with tender orzo pasta cooked in vegetable broth and coconut milk, infused with fresh lemon zest and juice, and finished with vibrant spinach and sweet peas. This easy stovetop recipe is perfect for a quick vegetarian meal that bursts with fresh citrus flavor and nourishing greens.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Base
- 1 tablespoon extra-virgin olive oil
- 1 small or 1/2 medium white or yellow onion, finely diced
- 1/2 teaspoon salt, plus more to taste
- 3 cloves garlic, minced
Main Ingredients
- 2 1/2 cups vegetable broth
- 1 1/4 cups orzo
- 1 cup full-fat unsweetened coconut milk (about half a 13-ounce can)
- Freshly ground black pepper, to taste
Vegetables & Flavorings
- 1 medium lemon (zested and juiced)
- 3 cups baby spinach (half a 5-ounce container)
- 1 cup frozen peas
Instructions
- Cook the onions and garlic: Heat the olive oil in a 12-inch nonstick skillet or Dutch oven over medium heat. Add the finely diced onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions become translucent, about 3 to 5 minutes. If the onions begin to brown, reduce the heat. Add the minced garlic and sauté until fragrant, approximately 30 seconds.
- Cook the orzo: Pour in the vegetable broth, orzo, coconut milk, and freshly ground black pepper. Cover the pan with a lid and bring the mixture to a boil. Lower the heat to a gentle simmer and cook, stirring occasionally to prevent sticking, until the orzo is just shy of al dente, about 7 to 10 minutes.
- Prepare lemon zest and juice: While the orzo cooks, zest the lemon and then juice it, measuring out 2 tablespoons of lemon juice. Set both aside.
- Add spinach and peas: Stir in the baby spinach and frozen peas until evenly incorporated. Continue cooking until the peas are heated through and the spinach fully wilts, about 1 to 2 minutes.
- Finish and serve: Remove the pan from heat. Stir in the lemon zest and 1 tablespoon of the reserved lemon juice. Taste and adjust seasonings by adding more lemon juice, salt, or pepper as desired. Serve immediately for best texture and flavor.
Notes
- Best served immediately to avoid drying out, as orzotto can dry when cooled.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers gently in the microwave with a splash of water to restore creaminess.
- Use full-fat coconut milk for a creamy texture; light versions may alter the consistency.
- Adjust salt and lemon juice according to personal taste preferences.
