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Orzo Risotto with Asparagus, Spinach, and Peas Recipe

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4.4 from 1 review

This Orzo Risotto with Asparagus, Spinach, and Peas is a quick and creamy one-pot meal perfect for spring. Featuring tender asparagus, fresh spinach, sweet peas, and tangy goat cheese, it combines vibrant vegetables with smooth orzo pasta for a comforting and flavorful dish. Ready in just 30 minutes, it’s ideal for a wholesome weeknight dinner or a light lunch.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Herbs

  • 1 leek (white and light green parts only), thinly sliced (about 1 cup)
  • 1 pound asparagus, trimmed and cut on the bias into 1-inch pieces
  • 6 ounces baby spinach (about 3 cups), coarsely chopped
  • 3/4 cup frozen peas
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1 teaspoon lemon zest (from 1 lemon)

Pantry Ingredients

  • 1 tablespoon extra virgin olive oil
  • Kosher salt, to taste
  • 2 garlic cloves, minced
  • 1 cup orzo pasta
  • 2 1/2 cups chicken stock or vegetable broth
  • Freshly ground black pepper, to taste

Dairy

  • 1/2 cup crumbled fresh goat cheese (2 ounces)
  • Parmesan cheese, optional, for serving

Instructions

  1. Sauté leek and garlic: Heat the olive oil in a large saucepan over medium heat. Add the leek along with a generous pinch of kosher salt. Cook, stirring occasionally, until the leek softens, about 5 minutes. Add the minced garlic and cook just until fragrant, about 2 minutes.
  2. Add the orzo: Stir in the orzo pasta and cook, stirring with a wooden spoon, until the edges become translucent, approximately 2 minutes. Pour in the chicken stock or vegetable broth and bring the mixture to a boil over high heat. Partially cover the pan, reduce to medium-low heat, and simmer, stirring occasionally, for 2 more minutes to prevent sticking.
  3. Add the asparagus: Incorporate the asparagus pieces and return the mixture to a gentle simmer. Cover and cook until the asparagus turns bright green and begins to soften, about 2 minutes.
  4. Stir in spinach and peas: Add the chopped spinach in three batches, stirring each time until the leaves wilt and are incorporated into the liquid. Add the frozen peas and continue cooking, stirring occasionally, until the asparagus, peas, and spinach are tender but not mushy, 3 to 5 minutes. Take care not to overcook as the vegetables will soften further off heat.
  5. Finish with goat cheese and lemon zest: Remove the pan from heat and stir in the crumbled goat cheese and lemon zest. Mix until the goat cheese melts and creates a creamy texture. If the risotto is too thick, add a few tablespoons of water to loosen it. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
  6. Garnish and serve: Spoon the orzo risotto into bowls and top each serving with chopped parsley, fresh mint, and a sprinkle of grated Parmesan cheese if desired. Serve immediately for best flavor and texture.

Notes

  • You can substitute vegetarian broth for chicken stock to make this dish vegetarian.
  • If fresh asparagus is not in season, frozen asparagus tips can be used but adjust cooking time accordingly.
  • For a vegan version, omit goat cheese and Parmesan or use vegan cheese alternatives.
  • Stir frequently to prevent the orzo from sticking and ensure even cooking.
  • Add water or more broth gradually if the risotto becomes too thick during cooking.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/orzo-risotto-with-asparagus-spinach-and-peas-recipe/