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Vegetarian Orzo with Asparagus and Peas

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

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.