Lemon Orzo with Peas and Spinach
Orzo simmers in a single pot using a risotto-style method, absorbing broth until creamy without any dairy. Fresh lemon juice and zest, sweet peas, and baby spinach finish the dish with bright, garden-fresh flavor. It comes together in about 30 minutes, making it a reliable weeknight option.
Equipment
- Large sauté pan or wide saucepan (10–12 inch)
- Small saucepan (to warm broth)
- Microplane or fine grater (for zest)
- Citrus juicer (or reamer)
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Ladle
Ingredients
- 2 tbsp extra-virgin olive oil choose a bright, peppery oil for best flavor
- ⅓ cup finely minced shallot about 1 small shallot; sweet and firm
- 2 cloves garlic, minced freshly minced for best aroma
- 1 cup dry orzo pasta look for bronze-cut orzo for better sauce cling
- 2 ¼ cups low-sodium vegetable broth, warmed quality broth = deeper flavor
- 1 piece bay leaf optional, for subtle depth
- ½ tsp kosher salt divided and to taste
- ¼ tsp freshly ground black pepper plus more to finish
- 1 cup peas fresh or frozen; if frozen, no need to thaw
- 3 cups baby spinach loosely packed; bright and perky leaves
- 2 tsp finely grated lemon zest from 1 large, unwaxed lemon
- 3 tbsp fresh lemon juice start with 2 tbsp, add to taste up to 3 tbsp
- 2 tbsp vegan butter for silkiness; use your favorite brand
- 2 tbsp nutritional yeast adds savory, cheesy depth
- 2 tbsp chopped fresh mint tender leaves only
- 2 tbsp chopped fresh flat-leaf parsley brightens the finish
- ¼ tsp red pepper flakes optional, for gentle heat
- ¼ cup toasted pine nuts or sliced almonds optional garnish for crunch
- 4 wedges lemon for serving
Instructions
- Warm the Broth (about 4 minutes): In a small saucepan over medium heat, warm the vegetable broth until it’s steaming but not boiling, about 4 minutes, 75–80°C | 170–175°F. Keeping the broth warm ensures the orzo cooks evenly and stays creamy.
- Preheat the Pan (1 minute): Set a large sauté pan over medium heat. Add the olive oil and heat until it shimmers—tiny ripples will appear on the surface.
- Sweat the Aromatics (3–4 minutes): Add the minced shallot with a pinch of the salt. Cook, stirring, until translucent and sweet, 3 minutes. Add the garlic and cook 30 seconds more—just until fragrant, not browned.
- Toast the Orzo (2 minutes): Stir in the dry orzo. Toast, stirring frequently, until the edges look slightly golden and nutty-scented, about 2 minutes. This boosts flavor and helps the grains stay al dente.
- Simmer to Creamy (8 minutes): Pour in the warm broth, add the bay leaf, remaining salt, and black pepper. Bring to a gentle simmer (medium to medium-low heat, roughly 85–90°C | 185–195°F). Cook, stirring every minute like risotto, until the orzo is tender with a slight bite and the liquid looks creamy, about 8 minutes. If it thickens too quickly, add a splash of hot water or more warm broth, 1–2 tablespoons at a time.
- Add the Greens (2 minutes): Stir in the peas and baby spinach. Cook until the peas are bright and tender and the spinach just wilts, about 2 minutes. Remove and discard the bay leaf.
- Finish and Balance (1–2 minutes off heat): Off the heat, fold in the lemon zest, 2 tablespoons of the lemon juice (add up to 3 tablespoons to taste), vegan butter, nutritional yeast, mint, parsley, and red pepper flakes if using. Taste and adjust salt, pepper, and lemon for a lively but balanced brightness.
- Rest (2 minutes): Let the orzo sit off heat for 2 minutes. It will thicken slightly to a silky, spoonable consistency.
- Plate and Garnish: Spoon into warm shallow bowls. Finish with toasted nuts, a thread of olive oil, extra lemon zest, and a crack of black pepper. Serve with lemon wedges for customized brightness.
Notes
Michelle’s Tips:
- One-Pot Method: For an even creamier texture, add the broth in two additions, stirring frequently like risotto.
- Acid Balance: Start with 2 tbsp lemon juice, then taste. The dish should smell citrusy and taste bright, not sour.
- Oil-Free Option: Sauté shallot and garlic in 2–3 tbsp broth instead of oil; finish with 1 tbsp tahini or a bit more broth in place of vegan butter.
- Gluten-Free: Use certified gluten-free orzo, or try small gluten-free pasta shapes. Cooking time may vary—add hot water as needed to keep it creamy.
- Nut-Free: Skip the pine nuts or swap with toasted pumpkin seeds for a similar crunch.
- Herb Swap: Basil or dill can replace mint or parsley—add at the end to keep the aroma fresh.
- Make it Greener: Stir in finely chopped zucchini in step 3 (sweat 2 minutes before adding orzo).
Serving Suggestions:
- Plate in warm, wide bowls; make a loose swirl with the back of a spoon for a restaurant-style finish.
- Garnish with a lemon zest “confetti,” mint ribbons, and toasted nuts for contrast. The ideal look: glossy, pale-gold orzo with vivid emerald peas and spinach.
- Pairings: Crisp white wine (like a citrusy, non-oaked style), sparkling water with lemon, or iced mint tea.
Optional Advanced Prep:
- Warm broth ahead and keep in a thermos to streamline cooking.
- Toast nuts up to 3 days in advance; store airtight.
- Pre-chop herbs and store wrapped in a barely damp towel in the fridge for peak freshness.
Nutrition
Calories: 388kcalCarbohydrates: 44gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 365mgPotassium: 540mgFiber: 7gSugar: 6gVitamin A: 2706IUVitamin C: 33mgCalcium: 63mgIron: 3mg
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