Description
This creamy lemon orzo with asparagus and peas is a one-pot springtime dinner packed with fresh herbs, zesty lemon, and a hint of parmesan. Ready in under 30 minutes!
Ingredients
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1 tbsp olive oil
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1 shallot, finely chopped
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2 garlic cloves, minced
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Pinch of chili flakes
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1½ cups orzo
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4 cups chicken broth (or veggie broth for a vegetarian version)
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1 bunch asparagus, chopped into 1” pieces
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½ cup frozen peas
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3 tbsp lemon juice
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1 tbsp lemon zest
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½ cup grated parmesan
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¼ cup cream or milk
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2 tbsp fresh basil, chopped
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2 tbsp fresh dill, chopped
Instructions
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Sauté aromatics: In a large pot, heat olive oil over medium. Add shallot, garlic, and chili flakes. Cook for 2–3 minutes until fragrant.
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Cook the orzo: Add orzo and 3 cups of chicken broth. Bring to a boil, reduce heat, cover, and simmer for 9 minutes, stirring occasionally.
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Add asparagus: Stir in chopped asparagus and cook for another 4–5 minutes, until tender. Add the remaining cup of broth if the mixture is looking dry.
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Finish the dish: Add frozen peas, lemon juice, lemon zest, parmesan, cream, and herbs. Stir until creamy and well combined.
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Serve: Top with extra herbs and freshly ground pepper. Pair with grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner