This spring vegetable orzo is super fresh and full of vitamins and antioxidants from the asparagus and peas. It is perfect for a sunny family lunch!
Preparation Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Servings: 2 people
Ingredients
230 g orzo pasta
5 spring onions
1 garlic clove
50 ml white wine
600 ml vegetable stock
250 g asparagus
125 g frozen peas
6 stalks fresh thyme
2 tbsp fresh chives (chopped)
75 g hard cheese (e.g. parmesan, cheddar, gruyere)
1 lemon
salt
pepper
Method
1. Finely chop the spring onions and garlic.
2. Heat some olive oil in a large pan and fry the spring onions and garlic for 3 minutes. Add the orzo and fry for another 2 minutes. Deglaze with white wine and vegetable stock. Let simmer for 15-20 minutes until the orzo is cooked, stir regularly.
3. Meanwhile, peel the lowest third of the asparagus, and cut into three pieces. Heat a small pan and fry the asparagus on high heat for 5 minutes. Add a generous splash of water and let simmer on medium heat for 6-8 minutes.
4. When the orzo is cooked, add the frozen peas and cover for 2 minutes. Add the fresh thyme, chives, grated cheese, lemon zest and a splash of lemon juice. Stir well and season with salt and pepper. Last, add the asparagus.
Enjoy!