One Pot Orzo with Asparagus and Peas

This orzo with asparagus and peas is the creamiest, most delicious spring dish ever! Packed with greens and deliciously cheesy, this orzo primavera is made in one pot and ready in 30 minutes!

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Spring is in the air, and this can only mean one thing — it’s time for all the lightened-up meals made with green seasonal ingredients.

This creamy orzo with asparagus and peas is the ideal thing to try if you’re craving pasta but want something that won't leave you feeling weighed down.

This has been my go-to recipe for orzo primavera for years, and it’s packed with spring vegetables tossed in a creamy, lemony sauce and topped with loads of freshly grated Parmesan.

And if you love orzo as much as I do, try this Creamy Garlic Parmesan Orzo or this Greek Orzo with Tomato Sauce next.

What you’ll need

Butter — A bit of unsalted butter sets up a creamy base for the orzo. You can substitute with olive oil if you like.

Red onion — I love the sweetness of red onions in this lemon orzo with asparagus, but shallots, regular onion or even leeks would also work.

Garlic — Fresh garlic is always best; I love the sauce quite garlicky so I typically add loads of it.

Asparagus — Trim the wooden ends of fresh asparagus and cut into bite-size pieces. Mine was very thick Italian asparagus that remained crunchy in the orzo—just how I like it!

Peas — I’ve used frozen peas for this recipe, but fresh ones would work great, too.

Orzo — This recipe is perfect with orzo (risoni) but you can technically make it with any other kind of small pasta. Making it with orzo makes it very similar to risotto in consistency but with half the work.

Lemon — We’re using both the zest and juice for extra brightness.

Parmesan — As always, freshly grated is always best.

How to make orzo with asparagus

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Saute the aromatics: Melt the butter, saute the onion until softened, then add the garlic.

Cook the asparagus: Add asparagus to the butter mixture and cook for a few minutes.

Simmer the orzo: Stir in the orzo and toast it. Add the peas and stock, then simmer until the orzo is al dente.

Flavor and finish: Season with salt, pepper, and lemon, then top with Parmesan and serve.

Substitutions and variations

• Swap the veggies: Add sliced mushrooms, diced bell peppers, baby spinach, or chopped broccoli florets alongside the asparagus and peas.
• Play with the cheese: Swap out the Parmesan for crumbled feta, shredded goat cheese, or even dollops of creamy ricotta.
• Add some protein: Stir in some cooked chicken or shrimp at the end. Leftover rotisserie chicken is great here.

What to serve with orzo primavera

This creamy orzo dish is a complete meal on its own, but you can also serve it as a side for chicken, shrimp or salmon.

Leftovers and storage

• This dish is best served right away!
• Transfer any leftover orzo to an airtight container and refrigerate for up to 3-4 days.
• Gently reheat leftovers in a skillet over medium-low heat, adding a splash of broth or water if needed to loosen the sauce. You can also reheat individual portions in the microwave.
• I wouldn’t recommend freezing this creamy orzo risotto because the texture will be different when reheating.

If you’ve tried this orzo with asparagus and peas, please rate the recipe and leave me a comment below! I’d love to hear how it turned out.

And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!

One Pot Orzo with Asparagus and Peas

This orzo with asparagus and peas is the creamiest, most delicious spring dish ever! Packed with greens and deliciously cheesy, this orzo primavera is made in one pot and ready in 30 minutes!

5 from 5 votes

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Course: Pasta

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4

Calories: 366kcal

Author: Alice | Skinny Spatula

Ingredients 

1x2x3x

• ▢ 2 tablespoons butter
• ▢ 1 medium red onion
• ▢ 2 garlic cloves, sliced
• ▢ ¾ lb (350 g) asparagus, trimmed and cut into bite-size pieces
• ▢ 1 ½ cups (225 g) orzo
• ▢ 1 cup (150 g) frozen or fresh peas
• ▢ 3 ½ cups (850 ml) vegetable stock
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ ½ lemon, juice and zest
• ▢ ⅓ cup (30 g) Parmesan, grated

Cook ModePrevent your screen from going dark

Instructions

• Melt the butter in a skillet or pot over medium heat and saute the red onion for 2-3 minutes until softened. Add the garlic and continue to cook for another minute until fragrant.
  2 tablespoons butter

  1 medium red onion

  2 garlic cloves
• Next, add the asparagus to the pan and cook for 2-3 minutes, stirring occasionally. This will infuse it with butter flavor and soften it a bit.
  ¾ lb asparagus
• Stir in the orzo, toast it for a minute, then add the peas and vegetable stock.
  1 ½ cups orzo

  1 cup frozen or fresh peas

  3 ½ cups vegetable stock
• Bring the mixture to a boil, then lower the heat and simmer for 10 minutes or until the orzo is al dente. Stir from time to time to prevent the orzo from sticking to the bottom of the pot.
• Add the salt, ground black pepper, lemon zest and juice and stir to combine.
  ¼ teaspoon salt

  ¼ teaspoon ground black pepper

  ½ lemon
• Finish with the Parmesan and serve immediately, with some extra freshly grated Parmesan on top if you like.
  ⅓ cup Parmesan

Video

Nutrition

Calories: 366kcal | Carbohydrates: 58g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 1155mg | Potassium: 462mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1603IU | Vitamin C: 29mg | Calcium: 155mg | Iron: 3mg

Nutrition is per serving and is an estimate provided by an online nutrition calculator.

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