Description
Experience the creamy goodness of this Orzo Risotto with Asparagus, Spinach, and Peas—perfect for a comforting meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup asparagus, chopped
- 1 cup spinach, chopped
- 1 cup peas, fresh or frozen
- 1/2 cup Parmesan cheese, grated
- Salt to taste
- Pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sauté until translucent.
- Stir in the chopped asparagus and cook for 3-4 minutes.
- Add the orzo pasta, stirring to coat in the olive oil.
- Pour in the vegetable broth and bring to a simmer.
- Cook for 10-12 minutes, stirring occasionally, until the orzo is tender.
- Mix in the spinach and peas, cooking until heated through.
- Remove from heat and stir in the grated Parmesan cheese.
- Season with salt and pepper to taste before serving.
Notes
- For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
- This dish can be customized with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg