Perfect for springtime, this lemony one-pot orzo with peas and asparagus is packed with flavor and ready in 30 minutes or less! Cooked in a flavorful vegetable stock, this easy vegetarian meal is punctuated with tender and earthy asparagus and peas. Lemon zest and juice add brightness while a sprinkle of chopped tarragon adds color and fresh herbal flavor.
I’ve recently come to love orzo as a base for meals because it cooks so quickly but I also hate having to wash multiple pots and pans! I set about developing a one-pot orzo recipe incorporating beautiful spring veggies and am so excited to share it with you. You need just one large skillet or saucepan for all of the cooking plus 11 ingredients (including olive oil and salt) and about 30 minutes. The resulting vegetarian orzo recipe is super creamy, comforting, and packed with the flavors of spring. I hope you enjoy this one!
Notes on Ingredients and Substitutions
The only ingredients that can’t be substituted in this recipe are the broth and the orzo since they form the base and dictate the entire cooking method and timing. I love using leeks to keep in theme with spring but you could sub 1-2 shallots or a bunch of spring onions instead. If you don’t have or don’t like asparagus, you can double up on the peas. As for the peas, I prefer using frozen petite peas as they are always perfectly sweet and flavorful. You can use fresh ones instead but make sure to check the recipe notes since they will need to be added at a different time than frozen ones. Tarragon is my favorite herb to pair with the peas and asparagus but since it’s harder to find, chives, parsley, and basil are all great substitutes. To keep this recipe vegan, use your favorite vegan parmesan.
My Favorite Way to Store Asparagus — asparagus needs water to stay fresh! My favorite way to store it is to put 1-2 inches of water in a tall glass jar, then place the bottoms of the asparagus spears into the water. Cover the tops of the asparagus loosely with a plastic bag or kitchen towel then place the jar of asparagus in the fridge. As long as you change the water every few days, the asparagus will stay fresh 1-2 weeks.
How to Make Creamy One-Pot Orzo Without Added Cream
The key to the creamy texture of this orzo lies in the cooking method! Rather than cooking the orzo the traditional way, it is simmered at a lower temperature in vegetable broth (similar to making risotto). While this increases orzo’s cooking time from about 5 minute to 10 minutes, the result is a creamy texture without any added dairy. It’s pretty magical! Since this recipe is made in one pot or pan, you’re simply adding ingredients in different stages. You can see a visual representation of these steps below and find the full written steps in the recipe card.
Want More Spring Vegetarian Recipes?
Spring produce is some of my favorite! Fennel, peas, asparagus, oh my! Here are some of my absolute favorites that I come back to year after year:
- Polenta with Caramelized Leeks, Zucchini, and Peas
- Pistachio Mint Pesto Pasta with Asparagus
- Pickled Beet Salad with Fennel and Nasturtium Leaf
- Spring Lentil Salad with Creamy Dill Dressing
Lemony One-Pot Orzo with Peas and Asparagus
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Perfect for springtime, this lemony one-pot orzo with peas and asparagus is packed with flavor and ready in 30 minutes or less! Cooked in a flavorful vegetable stock, this easy vegetarian meal is punctuated with tender and earthy asparagus and peas. Lemon zest and juice add brightness while a sprinkle of chopped tarragon adds color and fresh herbal flavor.
Ingredients
- 2 small leeks
- 2 garlic cloves
- 12 ounces asparagus
- 1–2 medium lemons
- 3 tablespoons olive oil
- Sea salt, to taste
- 12 ounces orzo pasta
- 1 quart vegetable broth
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup tarragon, chopped
Instructions
Heat a large saucepan or skillet over medium. It should have at minimum a 7 cup capacity. While the pan heats up, remove the root end and tough darker greens tops of the leeks and discard. Slice the leeks lengthwise down the middle, then slice thinly into half moons. Rinse well in a colander to remove dirt then drain and pat dry. Mince the garlic cloves. Remove the tough ends of the asparagus and discard. Chop the asparagus into bite-sized pieces (about 1-inch in size). Zest and juice one of the lemons, reserving each for later.
Once the pan is to temperature, add the olive oil. The oil should shimmer. Once it shimmers, add the chopped leeks and a pinch of salt. Cook the leeks, stirring regularly, until they are beginning to caramelize, about 3-4 min.
Add the garlic and the asparagus and another pinch of salt and cook for 2-3 minutes until the asparagus turns a deeper green color, making sure to stir frequently to keep the garlic from burning.
Stir in the orzo and vegetable broth. If your broth is low sodium, add another pinch of salt. Raise the heat to medium high. Bring the broth to a boil, then reduce the heat to maintain a simmer. Simmer, stirring frequently, until the orzo is cooked through and al dente, about 10 minutes.
Stir in the frozen peas and cook for an additional minute, then remove the orzo from the heat. Stir in the lemon zest and juice, and the Parmesan. Taste, then add more salt or lemon juice as needed. Serve topped with more Parmesan if desired and chopped tarragon.
Notes
- 1-2 shallots or 1 bunch of spring onions may be substituted for the leeks.
- If you prefer to use fresh peas, they will take longer to cook and become tender. Add them about 5 minutes after you add the broth and orzo.
- An equal amount of chopped chives, parsley, or basil can be used in place of the tarragon.
- Make the recipe vegan/dairy-free by using a vegan parmesan cheese.
- Keep leftovers in an airtight container in the fridge and enjoy within a week. Leftovers can be reheated with a splash or two or water or broth in the microwave or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: main
