Creamy Orzo with Asparagus and Peas
Indulge in this delightful orzo pasta creation, featuring tender asparagus and sweet peas, delivering a refreshing burst of flavor with a zesty lemon finish—ideal for a springtime meal. Best of all, it's completely vegan and free from dairy.
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Ingredients
- 1/4 cup extra-virgin olive oil
- 2 leeks
- 12 ounces orzo pasta
- 3 1/2 to 4 cups vegetable broth
- 2 teaspoons lemon zest
- 1 bunch asparagus
- ¾ cup frozen peas
- 2 teaspoons fresh lemon juice
- Fresh herbs
- Microgreens
- Freshly ground black pepper
- 1/3 cup dry white wine
- 2 garlic cloves
- 1 teaspoon kosher salt
Instructions
- 1
In a medium Dutch oven, warm 3 tablespoons of olive oil over medium heat.
- 2
Introduce the leeks along with 3/4 teaspoon of salt and a few cracks of pepper. Sauté for 5 minutes, or until they become tender. Pour in the wine and allow it to reduce for 30 seconds.
- 3
Lower the heat and incorporate the garlic, orzo, and 3 cups of broth. Mix well, cover, and let it simmer for 10 minutes, stirring occasionally to avoid sticking.
- 4
Remove the lid and mix in the lemon zest along with an additional 1/2 cup of broth. Continue to cook over low heat for 2 to 4 minutes, stirring until the mixture reaches a creamy consistency and the orzo is fully cooked.
- 5
While the orzo cooks, bring a medium pot of salted water to a rolling boil. Add the asparagus and peas, blanching for 1 to 2 minutes, or until they are tender yet still vibrant. Drain the vegetables, transfer them to a kitchen towel, and gently pat them dry.
- 6
Place the blanched vegetables in a large bowl and toss them with the remaining 1 tablespoon of olive oil, the additional ¼ teaspoon of salt, lemon juice, and several grinds of pepper.
- 7
Before serving, assess the consistency of the orzo. If it appears too thick, stir in the last 1/2 cup of broth.
- 8
Serve the orzo in bowls, topped with the vegetable mixture. Optionally, garnish with fresh herbs, lemon zest, and microgreens. Adjust seasoning to taste and accompany with lemon wedges.