Easy Orzo Risotto with Peas and Asparagus

Easy orzo risotto with peas and asparagus is delicious, fresh, and ready in under 30 minutes-perfect for a simple weeknight side dish.

This easy orzo risotto is one of the first recipes I turn to when asparagus and peas start showing up at the market.

It's simple, quick, and such a nice way to enjoy those fresh spring vegetables.

I often make this when I want something comforting without spending too much time at the stove. Using orzo instead of traditional Arborio rice creates that creamy, risotto-style texture with much less effort-no constant stirring required.

The tender asparagus and sweet peas bring a bright, seasonal flavor that pairs beautifully with just about any main dish. It's an easy side I come back to year after year.

Jump to:

• What is Orzo?
• Quick Overview
• Ingredient Notes
• Mise en Place
• Instructions
• Tips
• FAQ
• Spring Side Dishes 
• Recipe Origins
• Recipe

What is Orzo?

Orzo, which means "barley" in Italian, is a small, rice-shaped pasta that's popular in Italian and Greek cooking. Like other pasta, it's typically simmered in salted water until tender, then drained.

Once cooked, orzo can be used in a variety of dishes-from soups and salads to casseroles and stews. It also works beautifully in risotto-style recipes like this one.

In this orzo risotto, the pasta is gently simmered in broth until tender and creamy, then combined with vegetables and cheese for a simple, flavorful side dish.

Quick Overview

• Prep Time: 5-10 minutes
• Cook Time: 15 minutes
• Total Time: Approximately 20-25 minutes
• Yield: 4 servings
• Serving Suggestions: Serve with maple glazed salmon, and an Italian green salad for an easy and balanced meal.

Ingredient Notes

• Olive oil: Used to sauté the shallot and garlic, creating a simple and flavorful base.
• Shallot: Adds a mild, slightly sweet onion flavor. You can substitute with a small onion if needed.
• Garlic: Just a couple of cloves adds great depth of flavor.
• Orzo pasta: A small, rice-shaped pasta that cooks quickly and creates that risotto-style texture.
• Vegetable or chicken stock: Use low-sodium so you can better control the seasoning.
• Asparagus: Fresh is best in spring, but frozen works well too.
• Peas: Fresh or frozen both work; frozen peas are a convenient option year-round.
• Parmesan cheese: Adds a rich, savory finish. Freshly grated makes a big difference.
• Parsley: Optional, but adds a fresh pop of color and flavor at the end.

Mise en Place

Let’s prep a few ingredients by chopping them up. More specifically, 

• Prep the shallots: Remove the outer peel of 1 medium-sized shallot. Slice it in half, lengthwise, and proceed to chop finely.
• Prep the garlic: Crush 2 garlic cloves with the side of your knife. Remove the papery skins and cut off the tips. Proceed to chop finely.

We will prepare the remaining ingredients while the orzo cooks to save time.

Instructions

Now that some of our vegetables are chopped up, let's combine all the ingredients.

Over medium heat, drizzle 2 tablespoons of olive oil in a large pan. Add the finely chopped shallots and 2 cloves of minced garlic. Sauté for about 3-5 minutes until softened and just beginning to turn golden brown.

Add the vegetable (or chicken) stock (2½ cups) and bring to a boil. Add the orzo pasta (1 cup), stir, and lower the heat to medium. Simmer for about 8-10 minutes or until most of the liquid is absorbed and the orzo obtains a chewy texture. 

Stir occasionally to prevent it from sticking to the bottom of the pan.

The orzo is still a bit “wet” at the end of the cooking time. This slight moisture will be reabsorbed upon the addition of the remaining ingredients.

While the rice-shaped pasta is cooking, rinse one bunch of asparagus. Trim the ends and cut the asparagus into ½ inch pieces. Set apart the asparagus tips as they take less time to bake.

In the second pot, insert the steamer basket and bring the water to a boil. Add the asparagus pieces and steam for 2-3 minutes until tender-crisp. Add the asparagus tips and frozen peas (1½ cups) and cook for a few more minutes.

When the vegetables are cooked, remove them from the heat.

When the orzo is cooked, add the cooked vegetables and combine. Off the heat, stir in the Parmesan cheese (⅓ cup) and chopped fresh Italian parsley (2 tablespoons).

Taste for seasonings, garnish with extra grated cheese and minced parsley and serve immediately. 

Tips

• Separate the asparagus tips from the stems, as cooking times are different.
• The orzo cooking time is between 8-10 minutes, taste for doneness. 
• Stir frequently near the end of the cooking time to keep the orzo pasta from sticking to the bottom of the pan.
• Add a splash of warm broth if it thickens too much before serving.
• Stir in the Parmesan off the heat for the best creamy consistency.
• Using fresh Italian flat-leaf parsley brings out all the flavors.

FAQ

Spring Side Dishes 

If you're looking for more fresh and easy ideas, here are a few of my favorite spring side dishes.

Recipe Origins

I found the inspiration for this simple orzo risotto recipe in the Italian Issue of a Jamie Oliver magazine.

Here are some of the changes I made: I added shallots and garlic; I increased the number of vegetables used and replaced the butter with olive oil.  The recipe also called for mint, which I replaced with extra parsley.

This is such a versatile recipe. Once the orzo is cooked, you can add almost any cooked vegetable for a great-tasting side.

You can also add cooked lentils or chickpeas and it becomes a complete meal!

If you enjoy this risotto-style pasta, you might also like my quick Risotto Pasta, which follows a similar method and is just as creamy and comforting.

★★★★★ If you have made this orzo risotto recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

This post was originally published on March 26, 2019, and republished on May 15, 2022, and again on March 29, 2026, with updated content, photos and a video. Thanks for sharing!