Description
1 cup orzo pasta
2 tablespoons olive oil
1 small shallot, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine (optional)
2 1/2 cups vegetable or chicken broth, warmed
1/2 cup asparagus, chopped
1/2 cup green peas (fresh or frozen)
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter
1 tablespoon lemon zest
1 tablespoon lemon juice
1/4 cup fresh basil, chopped
Salt and black pepper, to taste
Directions
In a large pan, heat olive oil over medium heat. Add shallot and garlic, cooking until softened, about 2 minutes.
Stir in orzo and toast for 1 minute until lightly golden.
If using, pour in white wine and cook until mostly absorbed.
Gradually add warm broth, 1/2 cup at a time, stirring frequently until absorbed before adding more. Continue until orzo is tender and creamy, about 10–12
minutes.
Stir in asparagus and peas, cooking for 2–3 minutes until vibrant and tender.
Remove from heat and mix in Parmesan, butter, lemon zest, and lemon juice. Season with salt and black pepper to taste.
Garnish with fresh basil and serve immediately.
Prep Time: 10 minutes, Cooking Time: 20 minutes, Total Time: 30 minutes, Kcal: 360 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect, creamy orzo every time. First, ensure all ingredients are prepped (mise en place). Use a wide, deep skillet or sauté pan for even cooking. After toasting the orzo in step 2, listen for a faint nutty aroma. When adding the warm broth, maintain a gentle simmer—a rapid boil can make the orzo sticky. The key to a risotto-like texture is constant, attentive stirring as each addition of broth is absorbed. Test the orzo for doneness before adding the vegetables; it should be al dente. Finally, always remove the pan from the heat before adding the Parmesan and butter to prevent the cheese from clumping.
Serving Suggestions
This versatile orzo dish pairs beautifully with various proteins and sides. For a light meal, serve alongside grilled lemon-herb chicken or seared salmon. For a vegetarian feast, top with a soft-poached or fried egg. It also makes an excellent bed for roasted vegetables like cherry tomatoes or artichoke hearts. To elevate presentation, drizzle with a touch of high-quality olive oil and add extra fresh basil or microgreens. A crisp, chilled glass of the same white wine used in cooking completes the meal perfectly.
How-to Summary
Sauté aromatics, toast orzo, deglaze with wine (optional), and slowly add warm broth while stirring until pasta is tender. Stir in quick-cooking vegetables, then finish off the heat with Parmesan, butter, and lemon. Garnish and serve.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, but the texture is best fresh. If preparing ahead, undercook the orzo slightly and reserve some broth. Reheat gently on the stove with the extra broth to restore creaminess.
What can I substitute for white wine? Use an equal amount of additional broth with a squeeze of lemon juice. The acidity is key for balancing the dish’s richness.
Is there a gluten-free alternative to orzo? Yes, look for certified gluten-free orzo made from rice or corn. You can also use a small gluten-free pasta like ditalini, adjusting the cooking time as needed.
How can I make this recipe vegan? Use vegetable broth, omit the Parmesan and butter, and stir in nutritional yeast and a vegan butter substitute at the end for a similar creamy, savory finish.
My orzo turned out sticky or gummy. What happened? This is often due to adding broth too quickly or not stirring enough. The starch needs time to release gradually. Also, ensure your broth is warm, as cold broth shocks the starch and disrupts the process.
Common Mistakes to Avoid
- Using Cold Broth: Adding cold liquid halts the cooking process and prevents proper starch absorption. Always warm your broth.
- Neglecting to Toast the Orzo: Skipping the toasting step misses an opportunity to develop deep, nutty flavor.
- Overcooking the Vegetables: Add asparagus and peas in the last few minutes to retain their vibrant color and crisp-tender bite.
- Adding Cheese on High Heat: This will cause the Parmesan to seize and become stringy. Always remove the pan from heat first.
- Rushing the Broth Addition: Pouring all the broth in at once will boil the orzo, resulting in a mushy texture instead of a creamy one.
Conclusion
This Lemon Orzo with Spring Vegetables is more than a simple side dish; it’s a showcase of vibrant, seasonal flavors and satisfying textures. Mastering the gentle, stirred technique unlocks a world of creamy pasta dishes without constant attention. Its flexibility with ingredients and pairings makes it a reliable recipe for both weeknights and special occasions. By following the detailed guide and avoiding common pitfalls, you can consistently create a restaurant-quality meal that celebrates the freshness of spring in every bite.