Creamy Primavera Orzotto
Spring vegetables are the stars of this Creamy Primavera Orzotto. Tender asparagus, sweet peas, and leeks are folded into creamy orzo with a vibrant green stock that adds fresh flavor to every bite.
This simple one-pan meal comes together in just 30 minutes, making it perfect for both busy weeknights and casual entertaining. Serve it on its own with plenty of freshly grated Parmesan or pair it with grilled chicken, shrimp, or salmon for a more substantial meal.
Start by preparing the green stock. Blending the parsley, peas, lemon juice, and stock creates a bright, flavorful mixture that gives this dish its beautiful color and fresh taste. Slowly drizzle in the olive oil while blending for an extra silky texture, then set it aside while you prepare the orzotto.
Before cooking the leeks, give them a quick rinse in cold water to remove any grit hiding between the layers. It’s a simple step that’s well worth the extra minute.
Cook the leeks until they’re soft and tender, then stir in the orzo so each piece is coated with the butter and olive oil. Adding the stock in two stages allows the orzo to slowly absorb the liquid, creating a wonderfully creamy texture without adding any cream.
Once the orzo is nearly tender, stir in the asparagus, followed by the green stock and peas. In just a few more minutes, the vegetables are perfectly cooked and the orzotto becomes creamy and vibrant.
Finish with a generous sprinkle of freshly grated Parmesan cheese and serve immediately while it’s at its creamiest. If it thickens as it sits, simply stir in a splash of warm stock before serving.
Enjoy this fresh, colorful meal!
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Creamy Primavera Orzotto
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
Green Stock:
- 1/2 cup Italian parsley leaves
- 1 cup frozen peas (no need to thaw)
- 1 tbsp fresh lemon juice
- 1/2 cup chicken or vegetable stock
- 1 tbsp olive oil
Orzotto:
- 1 large leek, white and light green parts only, thinly sliced
- 1 tsp unsalted butter
- 1 tsp olive oil
- 1 & 1/2 cups dried orzo
- 3 cups chicken or vegetable stock, divided
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup frozen peas, thawed
Garnish:
- 1/2 cup grated Parmesan cheese
Instructions
Prepare the green stock by combining the parsley, frozen peas, lemon juice, and 1/2 cup stock in a blender. Blend until smooth, then slowly drizzle in the olive oil while blending. Set aside.
Place the sliced leeks in a bowl of cold water and swish them around to remove any grit. Lift the leeks from the water and pat dry.
Heat the butter and olive oil in a large skillet or Dutch oven over medium heat. Add the leeks and cook for 3 to 4 minutes until softened. If they begin to brown, add a splash of water.
Stir in the orzo and cook for 1 minute, coating the pasta with the butter and oil.
Add 2 cups of the stock and bring to a gentle simmer. Cook, stirring occasionally, until most of the liquid has been absorbed, about 6 minutes.
Add the asparagus and the remaining 1 cup of stock. Continue cooking for about 4 minutes, stirring frequently.
Stir in the green stock and thawed peas. Cook for another 2 minutes until heated through and the orzo is creamy.
Serve immediately, topped with freshly grated Parmesan cheese.
Chef’s Notes:
- Orzo continues to absorb liquid as it sits, so serve it as soon as it’s finished cooking for the creamiest texture.
- If the orzotto becomes too thick, stir in a splash of warm stock just before serving.
- Fresh English peas can be substituted when they’re in season.
- Finish with a little lemon zest or fresh herbs for even more spring flavor.
- For a heartier meal, top with grilled chicken, shrimp, or seared salmon.
Recipe inspired by Salt & Serenity
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