Vegetarian Orzo with Asparagus and Peas

I love this vegetarian orzo with asparagus and peas in the summertime. It’s the kind of easy, light dish that comes together quickly feels good and tastes delicious . The combination of sweet peas, tender asparagus, and a hint of lemon makes it perfect for warm weather. I often serve it as a light lunch on the patio with a glass of iced tea, or as a vibrant side dish alongside grilled meats or fish.

It’s become one of my favorite things to make when friends come by for lunch. We’ll sit outside, share a big bowl of this orzo, and catch up. It’s easy to prepare ahead, always gets compliments, and pairs perfectly with good conversation and sunshine.

Things to know about this Vegetarian Orzo with Asparagus and Peas recipe

Seasonal and Fresh: This dish shines in spring and summer when asparagus is in season and peas are at their sweetest. Fresh or frozen peas both work beautifully.

Great for Make-Ahead: You can cook the orzo and veggies in advance and serve it chilled or gently rewarmed. It holds up well for lunches, potlucks, or picnics.

Light but Satisfying: It’s vegetarian, with just the right balance of comfort and freshness. Add a sprinkle of cheese or a poached egg if you want to make it heartier.

Customizable: Swap in other green veggies like zucchini, spinach, or snap peas. You can also stir in herbs like basil, mint, or parsley for an extra flavor boost.

No-Fuss Cooking: It cooks all in one pan like a risotto but takes less time and effort—great for quick lunches or simple summer sides.

If you are Craving More Orzo Recipes

If you love easy, flavorful dishes like this one, be sure to check out my other orzo recipes! Creamy lemon parmesan zucchini orzo or pan seared salmon

And if you try this recipe, I’d love to hear how it turned out—leave a comment below or tag me on Instagram so I can see your beautiful plates!

Ingredients

2 cups orzo

1 Tbsp. olive oil

2 Tbsp. butter

1/2 cup chopped onion

1 Tbsp. minced garlic

2 cups asparagus , trimmed and cut into 1 inch pieces

1 cup fresh or frozen peas

3 cups vegetable stock

Juice and zest from one lemon

1/2 cup chopped Italian parsley

1/2 cup parmesan cheese

Salt and pepper to taste

Instructions

In a medium skillet or saucepan, heat olive oil and butter over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add garlic and cook for another minute.
Toast orzo
Stir in the orzo and cook for 1–2 minutes to lightly toast it and coat it in the oil and butter.
Simmer with stock
Pour in vegetable stock and bring to a simmer. Stir occasionally, letting the orzo absorb the stock gradually (like risotto). Add more stock or hot water as needed until the orzo is al dente, about 10–12 minutes.
Add veggies
When the orzo is nearly done, stir in asparagus and peas. Cook for 3–4 minutes, just until asparagus is tender and peas are warmed through.
Finish with lemon and parmesan
Stir in lemon zest and juice. Season with salt and pepper to taste. ENJOY!