One-Pot Orzo with Snap Peas, Asparagus, and Basil

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.