Springtime Orzo with Asparagus

Written by on in Lunch and Dinners, Pasta Dishes

Welcome spring into your kitchen with our delicious Springtime Orzo with Asparagus! This light, creamy dish is packed with fresh seasonal vegetables and vibrant flavours, making it the perfect meal for lunch or dinner. Easy to prepare and bursting with nutrients, this orzo recipe will quickly become a favourite in your household.

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Why you’ll love this Springtime Orzo Recipe:

  • Flavorful and Creamy: The combination of fresh vegetables, white wine, and soya cream creates a rich flavorful, satisfying yet light dish.
  • Seasonal Ingredients: This recipe takes advantage of spring vegetables, making it fresh and nutritious.
  • Easy to Make: With simple ingredients and straightforward instructions, this dish is perfect for both novice and experienced cooks.
  • Versatile: You can easily customize this recipe by adding your favourite herbs or substituting ingredients based on what you have on hand.

Interesting Nutritional Facts:

  • Asparagus: A great source of vitamins A, C, E, and K, asparagus is also rich in fibre and folate. It’s known for its antioxidant properties and can help improve digestion and support a healthy heart.
  • Orzo: This small pasta is an excellent source of carbohydrates, providing energy for your day. It also contains some protein and fibre.
  • Peas and Broad Beans: These legumes are rich in protein, fibre, and essential vitamins like vitamin C and B vitamins. They are also known for their antioxidant properties.
  • Leeks and Onions: Both are part of the allium family, known for their heart-healthy benefits and high content of antioxidants and vitamins, especially vitamin C and B6.

Tips to Make this Creamy Springtime Orzo:

  • Don’t Overcook the Vegetables: Keep an eye on the vegetables to ensure they remain tender-crisp and maintain their vibrant colour.
  • Customize Your Dish: Feel free to add a handful of fresh herbs like mint or basil for an extra burst of flavour.
  • Wine Substitute: If you prefer not to use wine, you can substitute it with an equal amount of vegetable stock.
  • Don’t let it dry at the end of cooking: it will look like is very liquidy, but once pasta and veggies are cooked take the pan off the heat.
  • Let it rest for 5 minutes before serving.

Frequently Asked Questions (FAQs):

Can I use other types of pasta instead of orzo?

Yes, you can substitute orzo with other small pasta shapes.

Can I make this recipe dairy-free?

Absolutely! The recipe already uses single soya cream, which is dairy-free. Ensure your Parmesan substitute is also dairy-free, or omit it entirely.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock if needed.

Can I add protein to this dish?

Yes, grilled chicken, shrimp, or even chickpeas would be great additions to this orzo for added protein.

Springtime Orzo with Asparagus
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Springtime Orzo with Asparagus

Recipe by XiolyCourse: Lunch, DinnerDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Ingredients

  • 1 leek, sliced

  • 1 onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 250g orzo pasta

  • 1/2 cup frozen peas

  • 1/2 cup frozen broad beans

  • 250g asparagus, trimmed and sliced

  • 3 stalks spring onion, chopped

  • 1/2 cup white wine

  • 750ml vegetable stock

  • 250ml single soya cream

  • Zest of a lemon

  • 1 tsp salt

  • Fresh ground pepper to taste

  • Olive oil

  • Optional: Parmesan cheese and a handful of mint leaves

Directions

  • Prepare the Aromatics: In a large pan over medium heat, add a drizzle of olive oil. Add the sliced leek, finely chopped onion, garlic, and spring onion. Cook until softened, stirring occasionally.
  • Incorporate the Vegetables and Orzo: Stir in the orzo, peas, broad beans, and asparagus. Let this mixture cook for a couple of minutes.
  • Deglaze with Wine: Pour in the white wine, stirring continuously. Cook until the wine has almost completely evaporated.
  • Add the Stock: Gradually add the vegetable stock to the pan. Cook for approximately 10 minutes, or until the orzo and vegetables are tender and have absorbed most of the liquid, then stir in the single soya cream and the zest of a lemon and season to taste with salt and freshly ground pepper
  • Garnish and Serve: If desired, top with freshly grated Parmesan cheese, a handful of chopped mint leaves, and a drizzle of olive oil. Serve immediately and enjoy!

Notes

    Watch this Recipe’s Video:

    @seeolee_cooks

    Springtime Orzo with Asparagus 🌱💚 Ingredients: 1 leek, sliced 1 onion, finely chopped 2 garlic cloves, finely chopped 250g orzo pasta 1/2 cup frozen peas ½ cup frozen broad beans 250g asparagus, trimmed and sliced 3 stalks spring onion, chopped ½ cup white wine 750ml vegetable stock 250ml single soya cream Zest of a lemon Optional: Parmesan cheese and a handful of mint leaves 1 tsp salt Fresh ground pepper to taste Olive oil Instructions: Sweat the leek, onion, garlic and spring onion in a large pan over medium heat. When softened stir in the orzo, peas, broad beans and asparagus, let it cook for around 5 minutes. Add in the white wine. Stir and cook until the wine has almost completely evaporated. Then add the vegetable stock, and cook for about 10 minutes. When the veggies and pasta are tender season to taste and add some fresh ground pepper. If desired, top the pasta with chopped mint, parmesan cheese and a drizzle of olive oil. #easyrecipe

    ♬ original sound – ryan.

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