One-Pot Orzo Risotto Spring Veggies
This one-pot orzo risotto combines tiny, quick-cooking pasta with springtime veggies: asparagus, peas, and spinach. A little fresh goat cheese adds a creamy texture no butter needed!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 leek white and light green parts only, thinly sliced (about 1 cup)
- Kosher salt
- 2 garlic cloves minced
- 1 cup orzo
- 2 1/2 cups chicken stock or vegetable broth
- 1 pound asparagus trimmed and cut on the bias into 1-inch pieces
- 6 ounces baby spinach about 3 cups, coarsely chopped
- 3/4 cup frozen peas
- 1/2 cup crumbled fresh goat cheese 2 ounces
- 1 teaspoon lemon zest from 1 lemon, optional
- Freshly ground black pepper
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- Parmesan cheese optional, to serve
Instructions
Sauté the Leeks
- In a large Dutch oven or skillet, heat a drizzle of oil over medium heat. Add the chopped leeks and sauté for a few minutes until they become tender.
Toast the Orzo
- Pour the dry orzo pasta directly into the pot. Stir for about a minute to coat it in oil and allow it to toast lightly.
Cook the Orzo
- Add the water, then season with salt and pepper. Bring everything to a boil, then reduce the heat, cover, and let it simmer, stirring occasionally, until the orzo is almost cooked through.
Stir in the Green Vegetables
- Add the chopped asparagus and cook for 2-3 minutes. Next, stir in the peas and spinach, and continue stirring until the spinach has completely wilted into the dish.
Add the Creamy Finish
- Remove the pot from the heat. Add the fresh cheese (burrata or mozzarella) and gently stir until the dish becomes rich and creamy.
Serve Immediately
- Divide the orzo risotto into bowls, garnish with a few sprigs of fresh dill, and serve without delay. Enjoy!
Video
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently with a splash of water on stove or in microwave.