One Pot Orzo with Asparagus and Peas Recipe
This One Pot Orzo with Asparagus and Peas recipe is a quick and flavorful springtime dish that combines tender orzo pasta with fresh asparagus, sweet peas, and a zesty lemon-Parmesan finish. Perfect for a light lunch or a comforting weeknight dinner, everything cooks together in a single pot, making cleanup easy and meals delicious.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 1 medium red onion, diced
- 2 garlic cloves, sliced
- ¾ lb (350 g) asparagus, trimmed and cut into bite-size pieces
- 1 cup (150 g) frozen or fresh peas
Pantry Items
- 2 tablespoons butter
- 1 ½ cups (225 g) orzo pasta
- 3 ½ cups (850 ml) vegetable stock
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Finishing Ingredients
- ½ lemon, juice and zest
- ⅓ cup (30 g) Parmesan cheese, grated
Instructions
- Sauté Onion: Melt the butter in a skillet or pot over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened and translucent.
- Add Garlic: Add the sliced garlic cloves to the pan with the onion and cook for an additional minute until fragrant and aromatic.
- Cook Asparagus: Stir in the asparagus pieces, cooking for 2-3 minutes while stirring occasionally to infuse with butter flavor and begin softening the asparagus.
- Toast Orzo: Add the orzo to the pot and toast it for about one minute, stirring constantly to coat the pasta in butter and aromatics.
- Add Peas and Stock: Stir in the peas and pour the vegetable stock into the pot. Increase heat to bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the orzo simmer for about 10 minutes, or until al dente. Stir occasionally to prevent sticking to the bottom of the pot.
- Season: Add salt, ground black pepper, lemon zest, and lemon juice. Stir well to evenly distribute flavors.
- Finish with Parmesan: Remove from heat and stir in the grated Parmesan cheese. Serve immediately, optionally topped with extra Parmesan.
Notes
- Use vegetable stock for a vegetarian version; chicken stock can be substituted if preferred.
- Fresh asparagus can be replaced with frozen if out of season, but reduce cooking time slightly.
- For a vegan adaptation, substitute butter with olive oil and use a vegan Parmesan alternative or nutritional yeast.
- Stirring occasionally during simmering prevents orzo from sticking and ensures even cooking.
- Adjust salt to taste depending on the saltiness of your vegetable stock.