Creamy orzo with asparagus and peas

This delicious, creamy orzo pasta dish with asparagus and peas is fresh, light and lemony – the perfect spring meal. Plus, it’s vegan and dairy-free.

Creamy orzo with asparagus and peas

This quick orzo pasta is a great weeknight pocket recipe when you want to give up meat and dairy. It has the same creamy texture as risotto but is prepared in a fraction of the time without butter or cheese. The fresh mix of spring asparagus and peas contrasts beautifully with the lemony, creamy base, but feel free to alternate with any veggies of your choice. Orzo is a fun pasta shape that I often use in recipes such as broccoli and orzo and orzo with sausage, spinach and corn. And for more risotto recipes, try my Asparagus Risotto and Instant Pot Risotto with Peas.

This easy creamy orzo recipe comes from Love and Lemons Simple Feel Good Food by Jeanine Donofrio. This recipe was delicious and I don’t even like peas! In her new cookbook, Jeanine divides each chapter into recipes that require “a minimum of preparation and ingredients” and those that use “prepared food.” I didn’t change much to her recipe other than reducing the wine and making 5 servings instead of 4 as it makes a lot. Portion sizes are still generous and I think you’ll be amazed at how good it is!

Creamy orzo ingredients

• Leek: Chop the white and light green parts of two leeks.
• salt and pepper For seasoning
• White wine: Choose a good quality dry white wine. If you don’t want to cook with wine, use vegetable broth instead.
• Garlic: Grate two cloves of garlic.
• Orzo: Using a kitchen scale, weigh 12 ounces of dry pasta.
• lemon: You will need lemon zest and juice.
• Asparagus: Trim the ends of the asparagus and cut the spears into 1 inch (2.5 cm) pieces.
• Peas: Use frozen green peas.
• garnish with fresh herbs such as basil or tarragon and microgreens (optional).

How to Make Creamy Orzo

1. Leek: Heat olive oil in a medium-sized Dutch oven over medium-high heat. Add the leeks, salt and pepper and cook for five minutes until tender.
2. Wine & Orzo: Stir in the wine and cook for 30 seconds. Reduce heat to low and add garlic, orzo, and three cups of broth.
3. Cook: Stir, cover and cook for 10 minutes, stirring occasionally to prevent sticking. Remove the lid and stir in the lemon zest and 1/2 cup of the broth. Cook, stirring, over low heat for a few minutes, until the mixture is creamy and the orzo is fully cooked.
4. Blanch vegetables: Bring a medium-sized pot of salted water to a boil. Once cooked, blanch the asparagus and peas for 1 to 2 minutes until soft and light green. Drain the vegetables and place on a towel to pat dry.
5. Season vegetables: Put the asparagus and peas in a bowl and mix with the olive oil, salt, lemon juice and pepper.
6. Surcharge: Before serving, make sure the orzo is not too thick. If so, stir in the remaining 1/2 cup of broth. Divide the orzo into bowls and top with the veggies. Garnish with fresh herbs, lemon zest and microgreens if desired. Taste and serve with lemon wedges.

What to serve with creamy orzo

This creamy orzo risotto is a filling meal on its own, but you can also serve it with salmon, chicken, or a side salad.

How to store creamy orzo

This creamy orzo will keep in the fridge for up to 4 days. To reheat, place in the microwave until warm.

variations

• Vegetables: Alternate the veggies with whatever you have — summery zucchini or broccolini would be wonderful, too. You can even stir in fresh spinach until it wilts.
• Protein: If you want to add more protein, try the noodles with diced chicken or shrimp.
• Cheese: Top the creamy orzo with parmesan or feta.

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