1. Recipes

How to Make Spring Orzo Risotto - A Step-by-Step Guide

Spring Orzo Risotto is a delightful and light dish that brings the fresh flavors of the season to your table. This recipe combines the creamy texture of risotto with the delicate and nutty flavor of orzo pasta, creating a dish that is both comforting and elegant.

As the weather warms up and the markets fill with an abundance of fresh produce, this dish is the perfect way to showcase those vibrant spring flavors. The addition of tender asparagus, sweet peas, and earthy mushrooms adds a...

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Ingredients

  • 2 ½ cups vegetarian chicken-flavored broth
  • 2 cups low-sodium vegetable broth
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, diced
  • ¾ teaspoon red pepper flakes
  • sea salt and cracked black pepper to taste
  • 1 medium zucchini, halved lengthwise and sliced
  • 2 cups uncooked orzo pasta
  • ¼ cup dry white wine
  • 1 hard cheese rind
  • ½ teaspoon sea salt
  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 cup frozen peas
  • ½ cup finely grated Grana Padano cheese
  • ½ cup chopped fresh parsley
  • 1 medium lemon, zested and juiced

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
  • 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 for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
  • Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the 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.
  • Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.

    • Nutrition

    409 cal.

    • Total Fat: 11g
    • Saturated Fat: 5g
    • Cholesterol: 21mg
    • Sodium: 505mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 16g
    • Vitamin C: 35mg
    • Calcium: 146mg
    • Iron: 7mg
    • Potassium: 455mg

    Categories

    Pasta recipes
    Vegetarian recipes
    Spring recipes
    Risotto recipes
    Orzo recipes