Why You’ll Love Lemon Orzotto with Spinach and Peas Recipe
This orzotto combines vibrant lemon flavor with silky orzo in a hassle‑free one‑pot meal. It’s vegetarian, comes together quickly, and blends nutritious spinach and peas into a creamy, comforting base. Whether served as a main or side, it’s elegant enough for guests yet easy enough for weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
orzo pasta
extra‑virgin olive oil
white or yellow onion
salt
garlic cloves
vegetable broth
full‑fat unsweetened coconut milk
freshly ground black pepper
lemon (zest and juice)
baby spinach
frozen peas
Directions
Heat the olive oil in a skillet or Dutch oven over medium heat. Add the finely diced onion and salt. Cook, stirring occasionally, until the onion turns translucent (about 3–5 minutes).
Add the minced garlic and cook until fragrant, about 30 seconds.
Stir in the vegetable broth, orzo, coconut milk, and a generous amount of black pepper. Cover and bring to a boil, then reduce heat and simmer gently for 7–10 minutes, stirring occasionally so the orzo doesn’t stick.
While the orzo cooks, zest the lemon and squeeze out the juice; set aside.
Once the orzo is just shy of al dente, stir in the baby spinach and frozen peas. Cook until the peas are warmed through and the spinach has fully wilted (about 1–2 minutes).
Remove the pan from heat. Stir in the lemon zest and lemon juice. Adjust with extra salt, pepper, or lemon juice to taste. Serve immediately while warm.
Servings and timing
Serves: 4
Prep time: about 5 minutes
Cook time: about 20 minutes
Total time: about 25 minutes
Variations
Add Protein: Stir in cooked chicken, shrimp, or cannellini beans for more substance.
Change Greens: Substitute spinach with kale or Swiss chard for a heartier texture.
Cheesy Finish: Sprinkle with grated Parmesan or nutritional yeast for extra umami.
Swap Broth: Use chicken broth instead of vegetable broth if you’re not vegetarian.
Spicy Kick: Add red pepper flakes for heat.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan or microwave with a splash of water or broth to loosen the orzotto.
FAQs
What is orzotto?
Orzotto is a creamy, risotto‑style dish made with orzo pasta instead of rice. It mimics the texture of traditional risotto but cooks faster.
Can I use regular milk instead of coconut milk?
You can substitute regular milk or cream, but the coconut milk adds richness and helps the orzotto be creamy without dairy.
Is orzo gluten‑free?
Standard orzo is made from wheat and contains gluten. You can use gluten‑free orzo to make this dish gluten‑free.
Can I make this dish vegan?
Yes. Use vegetable broth and skip or replace cheese garnishes with vegan alternatives.
Can I add other vegetables?
Absolutely—zucchini, asparagus, or roasted peppers make great additions.
How do I prevent orzotto from sticking?
Stir occasionally during cooking and use enough broth; adding a bit more liquid if it starts to stick helps.
Can I prepare this ahead of time?
You can cook the orzotto and refrigerate it, but it’s best when fresh. Reheat with a bit of liquid to refresh the texture.
What can I serve with this?
Serve alongside grilled proteins, roasted vegetables, or a crisp salad for a full meal.
How do I keep the spinach from wilting too much?
Add the spinach toward the end of cooking so it just wilts; overcooking can make it mushy.
Why add lemon to orzotto?
Lemon zest and juice brighten the dish, balancing the creamy richness and adding refreshing acidity.
Conclusion
Lemon Orzotto with Spinach and Peas is a versatile, quick‑cooking dish that brings together bright citrus, tender greens, and satisfying orzo in one pot. It’s ideal for busy weeknights and elegant enough for guests, delivering comfort food with fresh flavor every time.
