Description
1 cup orzo pasta
2 tablespoons olive oil
1 small shallot, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine (optional)
2 1/2 cups vegetable or chicken broth, warmed
1/2 cup asparagus, chopped
1/2 cup green peas (fresh or frozen)
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter
1 tablespoon lemon zest
1 tablespoon lemon juice
1/4 cup fresh basil, chopped
Salt and black pepper, to taste
Directions
In a large pan, heat olive oil over medium heat. Add shallot and garlic, cooking until softened, about 2 minutes.
Stir in orzo and toast for 1 minute until lightly golden.
If using, pour in white wine and cook until mostly absorbed.
Gradually add warm broth, 1/2 cup at a time, stirring frequently until absorbed before adding more. Continue until orzo is tender and creamy, about 10–12
minutes.
Stir in asparagus and peas, cooking for 2–3 minutes until vibrant and tender.
Remove from heat and mix in Parmesan, butter, lemon zest, and lemon juice. Season with salt and black pepper to taste.
Garnish with fresh basil and serve immediately.
Prep Time: 10 minutes, Cooking Time: 20 minutes, Total Time: 30 minutes, Kcal: 360 per serving, Servings: 4
