Description
This Spring Orzotto Recipe offers a creamy, comforting dish that celebrates fresh spring vegetables like asparagus, peas, and spinach combined with tender orzo pasta or pearl barley. Enhanced with lemon zest and Parmesan, this vegetarian Italian-inspired main course is both vibrant and satisfying, perfect for a light yet hearty meal.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
Main Ingredients
- 1 cup pearl barley or orzo pasta (depending on preferred texture)
- 1/2 cup dry white wine
- 4 cups low-sodium vegetable or chicken broth, warmed
Vegetables
- 1 cup fresh asparagus, cut into 1-inch pieces
- 1/2 cup frozen peas
- 1 cup baby spinach
Finishing Ingredients
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- Fresh herbs (like parsley or mint), for garnish
Instructions
- Prepare the base: In a large sauté pan, heat olive oil and butter over medium heat. Add the finely chopped shallot and cook for 2–3 minutes until softened, then stir in minced garlic and cook for an additional minute to release the aromas.
- Toast the grain: Add the orzo pasta or pearl barley to the pan and stir well to coat each grain with the oil and butter mixture. This step enhances the nutty flavor of the orzo or barley.
- Deglaze with wine: Pour in the dry white wine and allow it to simmer until mostly absorbed by the grains, intensifying the flavor base of the dish.
- Add broth gradually: Begin adding the warm broth one ladle at a time, stirring frequently and waiting for each addition to be mostly absorbed before adding the next. This process releases the starches and creates a creamy texture.
- Incorporate vegetables: After about 10 minutes of cooking with orzo (or 20 minutes if using barley), stir in the asparagus pieces and frozen peas. Continue cooking, adding broth and stirring regularly until the grains are tender and creamy. This usually takes about 18–22 minutes total for orzo and 30–35 minutes for barley.
- Finish with greens and seasoning: Stir in the baby spinach, grated Parmesan cheese, lemon juice, and lemon zest. Season with salt and black pepper to taste. The spinach will wilt quickly and the lemon elements brighten the dish.
- Garnish and serve: Remove from heat, garnish with freshly chopped herbs such as parsley or mint, and serve warm for a delightful spring meal.
Notes
- This dish pairs wonderfully with a poached egg or grilled shrimp on top to add protein and richness.
- For a dairy-free version, omit the Parmesan and consider adding a splash of coconut cream or sprinkle with nutritional yeast for cheesy flavor.
- Using pearl barley instead of orzo results in a chewier texture and longer cooking time, perfect for traditional-style orzotto lovers.
- Low-sodium broth is recommended to control salt content; adjust seasoning at the end.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
