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If you ever have a hankering for a grain bowl but don’t have a grain, orzo can be a great substitute. This recipe here mimics the result of a spring risotto with fresh vegetables and bright flavors.
Lemon zest and juice, asparagus, zucchini, and peas are what make this dish a great one for when you want a lighter, but still filling, option. The orzo is cooked for about 20 minutes, which is the benefit of using this small pasta over rice. Risotto can be a longer process and require more of your attention to get right.
The vegetables come alive when sauteed in red pepper flakes, butter, and oil. When you toss in your orzo, and a little later, your wine, the dish will become a little sweet and somewhat spicy—depending on how much pepper flakes you use—and also rich from the oil and butter.
When you pour the hot broth into your orzo, add a hard cheese rind to create a creamier dish. You’ll stir in more Grana Padano cheese at the end, just before you plate the food, but adding in a rind can create the texture you’re looking for.
Since they won’t take as long to cook, the asparagus and peas go in with about 5 or 6 minutes left on your orzo. If you want to add meat or fish, prosciutto goes great with pasta and peas as well as sausage, shrimp and shellfish. Finish the dish with parsley, lemon zest and juice, and pepper and salt to taste.
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Ingredients
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2 ½ cups vegetarian chicken-flavored broth
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2 cups low-sodium vegetable broth
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3 tablespoons unsalted butter
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1 tablespoon extra-virgin olive oil
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½ medium yellow onion, diced
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¾ teaspoon red pepper flakes
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sea salt and freshly cracked black pepper to taste
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1 zucchini, halved lengthwise and sliced
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2 cups uncooked orzo pasta
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¼ cup dry white wine
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1 hard cheese rind
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½ teaspoon sea salt
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1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
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1 cup frozen peas
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½ cup finely grated Grana Padano cheese
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½ cup chopped fresh parsley
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1 lemon, zested and juiced
Directions
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Pour vegetarian chicken broth and vegetable broth into a saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
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Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper; cook and stir until onion has softened. Add zucchini and a pinch of sea salt; cook and stir until zucchini has softened. Stir in orzo pasta and continue to cook, stirring often, for a few minutes.
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Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
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Stir in grated cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust seasonings as desired.
Nutrition Facts (per serving)
| 641 | Calories |
| 21g | Fat |
| 89g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 641 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 8g | 40% |
| Cholesterol 44mg | 15% |
| Sodium 9895mg | 430% |
| Total Carbohydrate 89g | 32% |
| Dietary Fiber 10g | 34% |
| Total Sugars 18g | |
| Protein 28g | 56% |
| Vitamin C 93mg | 103% |
| Calcium 245mg | 19% |
| Iron 6mg | 31% |
| Potassium 923mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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