• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She Loves Biscotti
  • Home
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Maria
  • My Store
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Side-Dish and Vegetables » Easy Orzo Risotto Recipe with Peas and Asparagus

    Easy Orzo Risotto Recipe with Peas and Asparagus

    May 15, 2022 Maria 4 Comments

    Jump to Recipe Jump to Video
    Orzo risotto on a plate garnished with fresh Italian parsley and grated cheese.

    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. 

    Orzo risotto combined with spring peas and asparagus in a pan.
    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. 

    Orzo risotto on a plate garnished with fresh Italian parsley and grated cheese.

    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.

    Ingredients to make asparagus orzo risotto on a wooden board.

    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.

    Shallots and garlic are being sauteed in a large stainless steel pan.

    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.

    Chopped asparagus on a cutting board.

    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.

    An overhead shot of peas and asparagus in a steamer basket in a large pot.

    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.

    An overhead shot of the combination of peas and asparagus to orzo pasta.

    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. 

    A bowl of spring vegetables combined withe orzo risotto make the perfect side dish.

    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

    Can I make this a complete meal?

    Absolutely! Add some cooked chicken, shrimp, legumes, or even tofu to turn this side dish into a complete meal. For example, add 1 cup of red lentils like in this pasta rice recipe.

    Can I use other vegetables?

    Definitely! This simple orzo recipe is very versatile. Feel free to experiment with other vegetables to make your signature dish. Try adding diced frozen tomatoes, spinach, swiss chard, or even roasted red peppers for an extra dose of flavor and nutrition.

    Is there a way to make this ahead of time?

    Although this side dish can be prepared ahead of time, it is not recommended as the pasta will continue to absorb all the liquid and become mushy. 

    Spring side dishes 

    A close up of garlic asparagus garnished with lemon zest.

    Sauteed Asparagus

    Here is a quick, easy, and healthy side dish recipe with sautéed asparagus, garlic, and lemon juice. Fresh, delicious, and ready in 15 minutes!

    GET THE RECIPE

    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!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    ★★★★★ 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

    A bowl of spring vegetables combined withe orzo risotto make the perfect side dish.

    Easy Orzo Risotto Recipe with Peas and Asparagus

    This orzo risotto with asparagus and peas is the perfect side dish for any meal. It's quick, easy, and delicious. Ready in 20 minutes.
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 servings
    Calories: 315kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoons olive oil
    • 1 shallot finely chopped
    • 2 cloves garlic minced
    • 2½ cups vegetable or chicken stock low sodium
    • 1 cup orzo pasta
    • 1 bunch asparagus fresh or frozen
    • 1½ cups peas fresh or frozen
    • ⅓ cup Parmesan cheese grated
    • 2 tablespoons Italian flat-leaf parsley fresh, chopped

    To garnish:

    • extra grated cheese
    • extra chopped Italian flat-leaf parsley

    Instructions

    • Drizzle 2 tablespoons of olive oil in a large pan over medium heat. Add the shallots and 2 cloves of minced garlic.
    • Saute for about 3-5 minutes until softened and beginning to turn golden brown.
    • Add the stock, increase the heat to high and bring to a boil. 
    • Add the orzo, stir and lower heat to medium. Simmer for about 8-10 minutes or until most of the liquid is absorbed. The orzo is done when a chewy texture is obtained. Stir occasionally to prevent it from sticking to the bottom of the pan. 
      NOTE: 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 orzo is cooking, rinse the asparagus. Trim the ends and cut the asparagus in ½ inch pieces. Set apart the asparagus tips as they take less time to cook.
    • In a separate pot, insert steamer basket and bring water to a boil.  Add the asparagus pieces, cover pot and steam for 2-3 minutes until tender crisp. Add the asparagus tips and frozen peas and cook for a few more minutes.
    • When the vegetables are tender, remove from heat.
    • When the orzo is cooked, stir in the vegetables. 
    • Remove the pan from the heat and add the grated Parmesan cheese and parsley. Combine.
    • Plate to serve. If desired, garnish with chopped fresh Italian parsley and grated cheese.
    • Serve immediately. 
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    • Separate the asparagus tips from the stems as cooking times are different.
    • The orzo cooking time is between 8-10 minutes.
    • Stir frequently near the end of the cooking time to keep the orzo pasta from sticking to the bottom of the pan.
    • Use fresh Italian flat-leaf parsley to bring out all the flavors.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe lightly adapted from The Jamie Magazine

    Nutrition

    Serving: 1serving | Calories: 315kcal | Carbohydrates: 44g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 730mg | Potassium: 475mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1815IU | Vitamin C: 31.7mg | Calcium: 153mg | Iron: 4mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!

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

    • Facebook
    • Yummly
    • Reddit
    • Email

    Filed Under: Side-Dish and Vegetables, Vegetarian

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Val

      April 03, 2019 at 11:14 am

      5 stars
      I have a feeling this is going to become one of my favorite sides! Looks delicious.

      Reply
      • Maria

        April 03, 2019 at 8:27 pm

        I hope you get a chance to try this easy recipe for Orzo Risotto. Enjoy!

        Reply
    2. Karly

      March 31, 2019 at 12:00 pm

      What a great side! This will go with any protein or by itself!

      Reply
      • Maria

        March 31, 2019 at 12:09 pm

        Exactly! Such a versatile dish! Thanks for stopping by ♥

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

    More about me →

    Subscribe and Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube

    Italian Easter Recipes

    • Braided Easter loaves on a cooling rack.
      Italian Easter Sweet Bread Recipe: Pane di Pasqua
    • A slice of ricotta pie dusted with icing sugar and decorated with a slice lo lemon.
      Ricotta Pie: Perfect for Easter!
    • Rice ricotta Easter pie in a cake stand surrounded by oranges and lemons in the background.
      Rice Ricotta Easter Pie
    • Italian Easter Grain Pie on a cake stand.
      Pastiera Napoletana: Italian Easter Grain Pie
    Banner of sites featuring She Loves Biscotti including Buzzfeed, Huffpost, etc.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 She Loves Biscotti

    Copyright © 2023