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Asparagus and Pea Risotto-Style Orzo

Name: Asparagus and Pea Risotto-Style Orzo
Prep time: 15 min
Total time: 30 min
Yield: 2 creamy orzo bowls
Ingredients: 1 tablespoon olive oil (15 ml); 1 small onion, finely chopped (100 g); 1 garlic clove, minced; 6 oz orzo (170 g); 2 1/4 cups hot vegetable stock (540 ml), plus a little hot water if needed; 6 oz asparagus, woody ends removed (170 g trimmed), stalks cut into 3/4-inch pieces and tips kept separate; 1/2 cup frozen peas (70 g); 1/3 cup finely grated Parmesan (30 g); 1/2 teaspoon finely grated lemon zest; 2 teaspoons lemon juice (10 ml); 1/4 teaspoon black pepper

2 creamy orzo bowls · Active 15 min · Total 30 min

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Orzo gives a creamy, risotto-like finish without asking you to stir a pan of rice for half an hour. The small pasta cooks in measured stock, with asparagus and peas added near the end. It is a good use for a modest market bunch of asparagus and the last handful of peas from a small freezer.

Jump to ingredients

Creamy orzo with asparagus tips, peas and lemon zest.

Use the stalks as well as the tips

Trim away woody asparagus ends, then cut the tender stalks into short pieces. Keep the tips separate because they soften faster. Thick stems can be peeled near their base if the outer skin is tough. This keeps the pieces pleasant to eat without throwing away the entire lower half of the bunch.

Creaminess without a cream carton

Orzo releases starch as it simmers, and a little Parmesan finishes the sauce. Stir regularly enough to prevent the small grains sticking, especially around the edge of a compact burner. Keep some hot water nearby so you can loosen the pan if your stock evaporates before the pasta is tender. The finished consistency should move gently when the pan is tilted. It will thicken quickly as it stands, so have bowls ready. Lemon is added off the heat; that keeps its brightness while letting you taste the salt already present in the stock and cheese.

Ingredients

1 tablespoon olive oil (15 ml)
1 small onion, finely chopped (100 g)
1 garlic clove, minced
6 oz orzo (170 g)
2 1/4 cups hot vegetable stock (540 ml), plus a little hot water if needed
6 oz asparagus, woody ends removed (170 g trimmed), stalks cut into 3/4-inch pieces and tips kept separate
1/2 cup frozen peas (70 g)
1/3 cup finely grated Parmesan (30 g)
1/2 teaspoon finely grated lemon zest
2 teaspoons lemon juice (10 ml)
1/4 teaspoon black pepper

Set out

Medium heavy saucepan (at least 2 liters), Wooden spoon, Fine grater

Allergens

Wheat, Milk. Check labels and substitutions.

Make it

Heat oil in the saucepan over medium heat. Soften onion for 5 minutes. Add garlic and orzo and stir for 1 minute.
Pour in hot stock and bring to a gentle simmer. Cook uncovered for 5 minutes, stirring frequently from the bottom.
Add asparagus stalk pieces and simmer 3 minutes. Add tips and frozen peas and cook 3–5 minutes more until orzo is tender and asparagus is tender-crisp. Stir regularly and add hot water 1–2 tablespoons at a time if too dry.
Remove from heat. Stir in Parmesan, lemon zest, lemon juice and pepper. Loosen with another splash of hot water if needed and serve immediately.

Leave room for the stir

A saucepan of at least 2 liters gives enough space to stir without spilling. The recipe uses one burner; keep the small reserve of hot water in a covered heatproof mug.

A useful detail

Package times for orzo vary. Taste it near the end, allowing an extra minute or two and more hot water if the center is still firm.

Another way

Replace asparagus with 6 oz small broccoli florets (170 g), adding all of them when the asparagus stalks would go in.
Use 2 tablespoons crumbled soft goat cheese (30 g) instead of Parmesan for a tangier, softer finish.

Keep it well

Refrigerate promptly in shallow containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat with water to 165°F/74°C. The pasta absorbs sauce as it cools.