Name: Lemon Orzotto with Spinach and Peas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, finely chopped; 2 garlic cloves, minced; 1 cup orzo pasta; 1/2 cup dry white wine; 3 cups low-sodium vegetable broth, plus more as needed; 1 cup fresh or frozen peas; 2 cups baby spinach, packed; Zest of 1 lemon; 2 tablespoons freshly squeezed lemon juice; 1/2 cup grated Parmesan cheese, plus more for serving; Salt, to taste; Freshly ground black pepper, to taste

Description

A creamy and vibrant lemon orzotto made with orzo pasta, fresh spinach, sweet peas, and Parmesan cheese. This vegetarian dish is a lighter twist on risotto, infused with lemon zest and juice for a refreshing finish.

Ingredients

2 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 cup orzo pasta
1/2 cup dry white wine
3 cups low-sodium vegetable broth, plus more as needed
1 cup fresh or frozen peas
2 cups baby spinach, packed
Zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
1/2 cup grated Parmesan cheese, plus more for serving
Salt, to taste
Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

In a medium saucepan, warm the vegetable broth and keep it on low heat.
In a separate large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 4 to 5 minutes.
Add minced garlic and cook for another 30 seconds until fragrant.
Stir in the orzo and toast for 1 to 2 minutes.
Pour in the white wine and stir until it is mostly absorbed, about 1 to 2 minutes.
Add the warm broth 1/2 cup at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue until the orzo is tender and creamy, about 10 to 12 minutes.
Stir in the peas and cook for 2 minutes until warmed through.
Add the spinach and cook until wilted, about 1 to 2 minutes.
Remove from heat and stir in the lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.
Serve hot, garnished with extra Parmesan if desired.

Notes

If using frozen peas, no need to thaw before adding.
Substitute vegetable broth with chicken broth if not vegetarian.
Adjust lemon juice to taste for a more or less tangy flavor.
Stir frequently to prevent the orzo from sticking to the pan.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 4g
Sodium: 620mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 13g
Cholesterol: 15mg