Easy Orzo Risotto Recipe with Peas and Asparagus

The addition of peas and asparagus to this easy Orzo Risotto recipe creates a refreshing and healthy side dish that complements any weeknight dinner. A quick and easy accompaniment to make today!  

Try this sauteed spinach recipe for another delicious spring side dish. 

Jump to:

• Introduction
• What is orzo?
• Mise en place
• Instructions
• Tips
• FAQ
• Spring side dishes 
• Recipe origins
• Recipe

Introduction

Nothing says spring like asparagus and peas!

As a result of their popularity, there is no shortage of spring recipes. One of my favorite ways to use both these seasonal vegetables is in this easy orzo risotto recipe.

Making this “risotto”  with orzo pasta is a great alternative to the more traditional Italian rice risotto. Although it isn’t quite as creamy, it is a lot quicker to make and is equally delicious.

Like this recipe for pasta risotto, this pasta side dish is ready in less than 20 minutes. 

Plus, it’s a great way to sneak some extra veggies into your diet.

Without a doubt, nothing beats making this orzo side dish with fresh spring vegetables. Although fresh is always best, you can also use frozen peas and asparagus if that’s what you have on hand. They are both an excellent alternative any time of the year.

If you’re looking for a delicious and healthy side dish to make tonight, look no further than this easy orzo pasta recipe with peas and asparagus. It’s quick and easy to make, packed with flavor, and perfect for springtime dining. 

What is orzo?

Orzo, which is Italian for barley, is a small, rice-shaped pasta popular in Italian and Greek cuisine. Just like cooking pasta, it is simmered in salted water and drained.

Once it is cooked, it can be used in various dishes, including soups, salads, casseroles, stews, and risotto-like dishes. It can also be baked. 

This orzo risotto recipe is a delicious side dish that is cooked in vegetable broth until tender. It is then combined with vegetables and cheese to create a flavorful and hearty dish.

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 rest of the ingredients while the orzo is cooking 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. Saute 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 with the addition of the rest of the 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 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.
• Using fresh Italian flat-leaf parsley brings out all the flavors.

FAQ

Spring side dishes 

Nothing beats the taste of using seasonal fruits and vegetables in recipes. Fresh, vibrant, and tasty produce from local farms or your backyard garden are fantastic. Radishes, peas, arugula, carrots and new potatoes are a few spring vegetables that you can use to create delicious recipes.

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!

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★★★★★ 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, with updated content and photos. Thanks for sharing!