Spring is that fleeting moment when everything awakens—colors burst, birds sing, and my kitchen fills with the scent of fresh asparagus. Like an artist’s palette, this creamy orzo with asparagus and peas paints the plate with vibrant greens, whispering tales of dewy mornings and garden strolls. I swear, one bite of this, and you’re transported to a sunlit picnic, where each mouthful feels like a dance of flavors—comforting, yet refreshingly new.
Steps
- Warm 3 tablespoons of olive oil in a medium Dutch oven over medium heat. Add chopped leeks, 3/4 teaspoon of salt, and some pepper, cooking them for about 5 minutes until they soften.
- Add the white wine, allowing it to cook down for 30 seconds. Lower the heat and incorporate grated garlic, orzo, and 3 cups of vegetable broth, then stir, cover, and let it cook for 10 minutes, stirring occasionally to prevent sticking.
- Uncover the pot and mix in lemon zest and an additional 1/2 cup of broth. Cook on low heat for 2 to 4 minutes until the orzo is creamy and fully cooked.
- Simultaneously, boil a medium pot of salted water. Blanch the asparagus and peas for 1 to 2 minutes until they are tender and vibrant green, then drain and dry them on a kitchen towel.
- Toss the blanched vegetables with 1 tablespoon of olive oil, 1/4 teaspoon of salt, lemon juice, and a few grinds of pepper.
- Before serving, check the orzo’s thickness and mix in the remaining 1/2 cup of broth if needed. Divide the orzo into bowls, top with the vegetable mix, and garnish with fresh herbs, lemon zest, and optional microgreens. Serve with lemon wedges.
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 leeks, only the white and light green parts, chopped (about 3 cups)
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/3 cup dry white wine (substitute with vegetable broth if preferred)
- 2 garlic cloves, grated
- 12 ounces of dry orzo pasta
- 3 1/2 to 4 cups vegetable broth
- 2 teaspoons lemon zest, plus extra for garnish
- 1 bunch of asparagus, ends trimmed and chopped into 1-inch pieces
- 3/4 cup frozen peas
- 2 teaspoons fresh lemon juice, plus additional lemon wedges for serving
- Fresh herbs such as basil and/or tarragon, for garnish
- Microgreens, for garnish (optional)
Nutritional Values
Calories: 2115 kcal | Carbohydrates: 320 g | Protein: 65 g | Fat: 60 g | Saturated Fat: 7.5 g | Sodium: 1615 mg | Fiber: 30 g | Sugar: 30 g
FAQ
- Can I make this orzo dish without wine?
- Absolutely! If you prefer not to use wine, you can substitute it with vegetable broth for a similar depth of flavor.
- What other vegetables can I use in this recipe?
- Feel free to switch up the vegetables based on what you have on hand. Summer zucchini or broccolini would make great alternatives, and you can also stir in fresh spinach until it wilts.
- How do I store and reheat leftover creamy orzo?
- Store any leftover orzo in the refrigerator for up to four days. To reheat, simply microwave until warm, adding a splash of broth if it has thickened too much.
- Can I add protein to this dish?
- Yes, you can enhance this dish with protein by adding diced chicken or shrimp, which pair well with the creamy orzo base.
- Is there a cheese option for this vegan dish?
- If you’d like to add cheese, topping the orzo with parmesan or feta can enhance the flavor, though it will no longer be vegan.
Tips
- Use High-Quality Ingredients: Opt for a good-quality dry white wine to enhance the flavor of the dish. If you prefer a non-alcoholic version, substitute with a rich vegetable broth for depth of flavor.
- Prevent Sticking: While cooking the orzo, make sure to stir occasionally to prevent it from sticking to the bottom of the pot. This will help achieve a smooth, creamy texture.
- Blanch Vegetables: Blanch the asparagus and peas for just 1-2 minutes to maintain their bright color and crisp-tender texture. This quick cooking method accentuates their fresh flavors.
- Adjust Consistency: Before serving, check the consistency of the orzo. If it appears too thick, incorporate a little more broth to reach your desired creaminess.
Equipment
- Medium Dutch Oven
- Kitchen Scale (for weighing the orzo)
- Microplane or Garlic Grater (for grating garlic)
- Zester (for zesting lemon)
