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As the vibrant hues of spring emerge and the air is filled with the fragrant scent of blooming flowers, it’s the perfect time to embrace the season's fresh produce in our kitchens. One delightful dish that captures the essence of spring is Spring Orzotto with Asparagus and Peas. This dish is not only visually appealing but also a celebration of the season’s best ingredients, making it a refreshing addition to any meal.

Spring Orzotto

Celebrate the flavors of spring with this vibrant Spring Orzotto featuring asparagus and peas. This easy, creamy dish uses orzo pasta for a quicker twist on traditional risotto, making it perfect for busy nights. Fresh asparagus and sweet peas bring seasonal brightness to each bite, while a hint of lemon zest adds that refreshing touch. Enjoy a healthful, delicious meal that's versatile enough to suit various dietary needs, making every spoonful a delight in every season!
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Ingredients
  

1 cup pearl orzo pasta

4 cups vegetable broth (low sodium)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup asparagus, trimmed and cut into 1-inch pieces

1 cup fresh or frozen peas

1 teaspoon fresh lemon zest

1/4 cup fresh lemon juice

1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

2 tablespoons fresh basil, chopped

2 tablespoons fresh mint, chopped

Instructions
 

Prepare the Broth:

    In a saucepan, heat the vegetable broth over medium heat until simmering. Keep warm on low heat.

      Sauté Aromatics:

        In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent. Stir in the minced garlic and cook for another minute until fragrant.

          Cook the Orzo:

            Add the pearl orzo to the skillet, stirring it to coat with the oil and aromatics. Toast the orzo for about 2 minutes until slightly golden.

              Add Broth Gradually:

                Pour in 1 cup of the warm vegetable broth, stirring continuously. Once the broth is mostly absorbed, add another cup and repeat the process. Continue adding broth and stirring until the orzo is creamy and al dente (about 10-12 minutes).

                  Incorporate Vegetables:

                    When the orzo is nearing doneness, stir in the asparagus and peas. Cook for an additional 2-3 minutes, making sure the vegetables are tender but still vibrant.

                      Finishing Touches:

                        Remove from heat and stir in the lemon zest, lemon juice, and Parmesan cheese (or nutritional yeast). Season with salt and pepper to taste.

                          Garnish and Serve:

                            Stir in the chopped basil and mint just before serving. Serve warm in bowls, garnishing with extra herbs and a sprinkle of cheese if desired.

                              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4