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One Pot Orzo with Asparagus and Peas Recipe

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3.8 from 13 reviews

This One Pot Orzo with Asparagus and Peas is a simple, delicious, and hearty vegetarian meal perfect for spring. Featuring tender asparagus, sweet peas, and nutty Parmesan, all cooked together in one pot, this dish is quick to prepare and full of bright, fresh flavors. It’s an excellent choice for a comforting weeknight dinner with minimal cleanup.

Ingredients

Main Ingredients

  • 2 tablespoons butter
  • 1 medium red onion, chopped
  • 2 garlic cloves, sliced
  • ¾ lb (350 g) asparagus, trimmed and cut into bite-size pieces
  • 1 ½ cups (225 g) orzo
  • 1 cup (150 g) frozen or fresh peas
  • 3 ½ cups (850 ml) vegetable stock
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ lemon, juice and zest
  • ⅓ cup (30 g) Parmesan, grated

Instructions

  1. Sauté Aromatics: Melt the butter in a skillet or pot over medium heat. Add chopped red onion and sauté for 2-3 minutes until it softens. Then add sliced garlic and cook for another minute until fragrant.
  2. Cook Asparagus: Add the cut asparagus pieces to the pot and cook for 2-3 minutes, stirring occasionally. This will lightly soften the asparagus and infuse it with buttery flavor.
  3. Toast Orzo and Add Peas and Stock: Stir in the orzo, toasting it for about a minute. Then add the peas and vegetable stock to the pot.
  4. Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 10 minutes or until the orzo is al dente, stirring occasionally to prevent sticking.
  5. Season: Add salt, ground black pepper, lemon zest, and lemon juice to the pot. Stir well to combine all flavors.
  6. Finish and Serve: Stir in grated Parmesan until melted and creamy. Serve immediately, optionally topped with extra fresh Parmesan.

Notes

  • Stir frequently during simmering to prevent the orzo from sticking to the pot bottom.
  • Use fresh peas if available for a sweeter flavor; frozen peas work well too.
  • Adjust lemon juice to taste for desired brightness.
  • For a vegan version, substitute butter with olive oil and omit Parmesan or use vegan cheese.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipesbyliza.com/one-pot-orzo-with-asparagus-and-peas-recipe/