30 minutes
A vibrant, spring-inspired one-pot orzo dish that combines the tender crunch of snap peas and asparagus with the creamy richness of Parmesan cheese. Fresh basil adds an aromatic touch to this easy-to-make, comforting meal perfect for a quick weeknight dinner.
Dried Orzo
cups
cups
Snap Peas, thinly sliced
cups
Asparagus, sliced into 1-inch pieces
cups
Basil, torn
cups
Parmesan Cheese, microplaned
cups
tablespoons
to taste
to taste
1. Prep Ingredients
Wash and prep the snap peas and asparagus. Tear the basil leaves gently and set aside. Measure out the orzo, chicken stock, and microplane the Parmesan cheese.
2. Toast Orzo
Heat a medium sized pot over medium heat and add the orzo. Toast while tossing for about 5 minutes until lightly brown and aromatic.
3. Cook Orzo
Pour in the chicken stock with a pinch of salt and bring the mixture to a simmer, reducing the heat if needed. Cook, stirring occasionally, until the orzo is al dente and the liquid has reduced to a creamy consistency, about 10-12 minutes.
4. Finishing Ingredients
Add the snap peas and asparagus to the pot and cook for about 3 minutes until they're lightly cooked but maintain a bit of crunch. Turn off the heat and add the olive oil. Gradually add the microplaned Parmesan cheese, stirring until you have a smooth and creamy sauce. Gently fold in the torn basil leaves and season with freshly ground black pepper and a squeeze of lemon juice to taste.
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