Orzo with Peas (Easy One-Pot Recipe)
285kcal
Equipment
Ingredients
- 1 cup dried orzo
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1¾-2 cups chicken or vegetable broth
- 1½ cups frozen peas
- 3 oz baby spinach (roughly chopped)
- zest from one lemon
- 3 tablespoons lemon juice
- ¼ teaspoon salt (or more to taste)
- ¼ teaspoon black pepper (or more to taste)
- ¼ cup finely grated parmesan cheese (and more for serving)
Method
- Heat olive oil in a large pot over medium heat. Add orzo and stir for about 2 minutes, until lightly toasted.
- Add garlic to the pot. Stir for about 30 seconds, just until you can smell it. Do not let it brown.
- Pour in chicken broth and stir well. Bring to a gentle boil, then lower the heat to a simmer, covered.
- Let the orzo cook, stirring once or twice, until al dente, about 10-14 minutes. Add a splash more broth if the pot looks dry.
- Stir in frozen peas and baby spinach. Cook for 2 to 3 minutes, until the peas are warm and the spinach is soft.
- Turn off the heat. Stir in parmesan cheese, lemon zest, and lemon juice. Add salt and pepper to taste.
- Give it one more stir and serve warm. Top with extra parmesan if you like.
Nutrition
Calories285kcalCarbohydrates40gProtein10gFat10gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat6gCholesterol5mgSodium512mgPotassium368mgFiber5gSugar5gVitamin A2590IUVitamin C33mgCalcium103mgIron2mg
Notes
Store leftovers in a sealed container in the fridge for up to 3 days. To reheat, add a small splash of broth or water and warm gently on the stove or in the microwave. This keeps the orzo creamy instead of dry.