This easy one-pot orzo with asparagus and peas is a tasty, comforting dish. It’s creamy and full of fresh flavors, making it perfect for any weeknight dinner!
You can whip this up in just one pot—less mess, more yum! I love how colorful it looks on my table, and it’s a great way to sneak in those veggies. What’s not to love? 😊
Key Ingredients & Substitutions
Orzo: Orzo is a pasta shaped like grains of rice. If you can’t find orzo, try ditalini or small shells as great stand-ins. Quinoa offers a gluten-free option if you’re looking for a different grain entirely.
Asparagus: Fresh asparagus gives a nice crunch and flavor. If it’s out of season, you can use green beans or even broccoli florets—just adjust the cooking time slightly as they may cook differently.
Peas: Fresh or frozen peas work well in this recipe. Frozen peas are a great substitute since they are easy to keep on hand and cook quickly when added. I usually prefer frozen for their convenience!
Parmesan cheese: Parmesan adds a lovely creaminess. If you’re dairy-free, look for a plant-based Parmesan or nutritional yeast for extra flavor. I love the added texture with fresh grated cheese on top!
Lemon juice and zest: These add brightness to the dish. If you don’t have lemon, a splash of white wine vinegar can work in a pinch. But do try to use lemon if you can—it really enhances the flavors!
How Do I Cook the Orzo To Perfection?
Cooking orzo might seem straightforward, but there are a few key tips to ensure it comes out just right.
- Start by toasting the orzo briefly in the pan with butter or oil. This enhances its flavor and gives it a nice texture.
- Keep an eye on the liquid levels while cooking. If you notice it getting too thick or the orzo looking dry, add a bit more broth or water to keep it creamy.
- Don’t forget to stir occasionally. This helps the orzo cook evenly and prevents sticking at the bottom of the pan.
- Once it’s done cooking, give it a quick taste before you serve. That way, you can adjust the seasoning to your liking!
Following these steps will give you a creamy, delightful dish that everyone will love!
Easy One-Pot Orzo with Asparagus and Peas
Ingredients You’ll Need:
- 1 cup orzo pasta
- 1 tablespoon olive oil or butter
- 1 small shallot, finely chopped
- 2 cups vegetable broth (or chicken broth)
- 1 cup water
- 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 to 1 cup fresh or frozen peas
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (optional for extra brightness)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped for garnish
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of prep time and around 20 minutes to cook. So, in just about 30 minutes, you’ll have a lovely, creamy dish ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Shallots:
Start by heating the olive oil or butter in a large skillet or saucepan over medium heat. Add the finely chopped shallot and sauté for about 2-3 minutes until it becomes translucent and fragrant.
2. Toast the Orzo:
Next, add the orzo to the pan with the shallots. Stir them together for 1-2 minutes to lightly toast the orzo, allowing it to soak up the flavors from the oil or butter.
3. Add Liquids and Boil:
Pour in the vegetable broth and water. Increase the heat to bring the mixture to a boil. This will create a lovely base for the orzo to cook.
4. Simmer:
Once it reaches a boil, lower the heat to a gentle simmer and cook for about 5 minutes. The orzo should start to soften.
5. Add Asparagus and Peas:
Now it’s time to add the asparagus pieces and peas to the mixture. Continue to simmer while stirring frequently. Cook for an additional 6-8 minutes until the orzo is tender and most of the liquid is absorbed. If it seems a little dry, don’t hesitate to splash in some more water or broth.
6. Stir in Cheese and Lemon:
Take the skillet off the heat and mix in the Parmesan cheese, fresh lemon juice, and lemon zest (if you’re using it). Taste the mixture and adjust the seasoning with salt and pepper to your preference.
7. Garnish:
Add a sprinkle of fresh chopped basil or parsley on top, along with some extra Parmesan cheese for garnish. It makes the dish look colorful and appetizing!
8. Serve and Enjoy:
Your creamy One-Pot Orzo with Asparagus and Peas is ready! Serve it warm and enjoy this delightful dish with your loved ones—a perfect way to savor springtime flavors!
This recipe is not just easy—it’s full of fresh veggies and creamy goodness, all made in one pot for minimal cleanup. Enjoy cooking this delightful meal!
Frequently Asked Questions
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to mix in other seasonal vegetables like spinach, zucchini, or bell peppers. Just adjust the cooking time slightly, as some veggies may cook faster or slower than asparagus and peas.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the dish ahead of time, but it’s best to store it without mixing in the cheese and lemon juice. Reheat gently on the stove, then stir in the cheese and lemon just before serving to keep the flavors fresh.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of broth or water to maintain creaminess if needed!
Can I Make This Dish Vegan?
Yes! To make it vegan, simply use olive oil instead of butter, substitute the Parmesan cheese with a plant-based alternative or nutritional yeast, and opt for vegetable broth. It will still be delicious!
