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.

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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
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.
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.
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
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!
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
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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
Easy Orzo Risotto Recipe with Peas and Asparagus
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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.
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.
Nutrition
This post was originally published on March 26, 2019, and republished on May 15, 2022, with updated content and photos. Thanks for sharing!
Liz
Love this recipe! I added a couple of tablespoons of pesto instead of parsley at the end.
Maria
Love this variation! Thanks for sharing Liz!
Amanda Boudreau
Love this! It has become a new favourite of mine. So light. I serve it as a side for some lemon pepper chicken and it’s perfect. I substitute the asparagus with broccoli depending on what I have on hand.
Bev
I have never rated a recipe before but this dish was absolutely delicious. So easy to make and so fresh tasting.
Maria
Thanks so much for sharing Bev!
Val
I have a feeling this is going to become one of my favorite sides! Looks delicious.
Maria
I hope you get a chance to try this easy recipe for Orzo Risotto. Enjoy!
Karly
What a great side! This will go with any protein or by itself!
Maria
Exactly! Such a versatile dish! Thanks for stopping by ♥