Ingredients
Vegetables and Aromatics
- 1 medium red onion, chopped
- 2 garlic cloves, sliced
- 3/4 lb asparagus, trimmed and cut into bite-size pieces
- 1 cup frozen or fresh peas
Pantry and Dairy
- 2 tablespoons butter
- 1 1/2 cups orzo pasta
- 3 1/2 cups vegetable stock
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 lemon (juice and zest)
- 1/3 cup Parmesan cheese, grated
Instructions
- Sauté onions and garlic: Melt the butter in a skillet or pot over medium heat. Add the chopped red onion and sauté for 2-3 minutes until softened. Add the sliced garlic cloves and cook for another minute until fragrant.
- Cook asparagus: Add the trimmed and cut asparagus pieces to the pan. Cook for 2-3 minutes, stirring occasionally to coat them in butter and soften slightly.
- Add orzo and peas: Stir in the orzo pasta and toast it for about a minute. Then add the peas along with the vegetable stock to the pot.
- Simmer orzo: Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid.
- Season and add lemon: Stir in the salt, ground black pepper, lemon zest, and lemon juice. Mix well to combine all the flavors.
- Finish with Parmesan and serve: Remove from heat and stir in the grated Parmesan cheese. Serve immediately with extra Parmesan on top if desired.
Notes
- Use fresh peas when in season for best flavor, but frozen peas work equally well.
- To make this dish vegan, substitute butter with olive oil and omit or replace Parmesan with a vegan alternative.
- Keep stirring while simmering to prevent orzo from sticking to the bottom of the pot.
- If you prefer a creamier texture, add a splash of cream or milk at the end.
- This dish pairs well with a crisp white wine or a light salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
