Orzo Risotto With Spring Greens Recipe

Orzo risotto with spring greens is a delicious and nutritious dish that combines the creaminess of risotto with the freshness of spring greens. The orzo pasta is cooked in a flavorful broth until tender, then mixed with sautéed spring greens like spinach, asparagus, and peas. The dish is finished with a sprinkle of Parmesan cheese and a squeeze of lemon juice for a bright and tangy flavor. This vegetarian recipe is perfect for a light and satisfying meal.

18 Rating -
Orzo Risotto With Spring Greens

ingredients serve

Ingredients for Orzo Risotto With Spring Greens Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Orzo Pasta
  • 1 cup Vegetable Broth
  • 1/2 cup Spring Greens, Chopped
  • As required Salt And Pepper To Taste
  • as needed Grated Parmesan Cheese For Serving
  • as required Lemon Wedges For Serving

Directions: Orzo Risotto With Spring Greens Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and garlic, and sauté until fragrant.
  • STEP 2.Add orzo pasta to the saucepan and stir to coat with the oil. Cook for a few minutes until the pasta is lightly toasted.
  • STEP 3.Gradually add vegetable broth to the saucepan, stirring constantly, until the orzo is cooked and the mixture becomes creamy.
  • STEP 4.Meanwhile, in a separate pan, sauté spring greens with a little olive oil until wilted. Season with salt and pepper.
  • STEP 5.Once the orzo is cooked, stir in the sautéed spring greens and mix well. Remove from heat.
  • STEP 6.Serve the orzo risotto with a sprinkle of Parmesan cheese and a squeeze of lemon juice for added flavor.
  • STEP 7.Enjoy the dish warm as a main course or as a side dish with grilled chicken or fish.

Cooking Tips

  • To make the dish more creamy, you can stir in a tablespoon of butter or cream at the end.
  • Feel free to add other spring vegetables like artichokes or fava beans for extra flavor and texture.
  • If you prefer a more intense flavor, you can use vegetable or chicken stock instead of vegetable broth.
  • For a vegan version, omit the Parmesan cheese or use a vegan alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Leftovers can be reheated in the microwave or on the stovetop with a splash of water or broth to maintain the creamy texture.
  • Garnish with fresh herbs like parsley or basil for added freshness.
  • Serve the orzo risotto as a main course with a side salad or crusty bread for a complete meal.
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp