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At its core, orzotto is a play on the classic Italian risotto, substituting the traditional Arborio rice with orzo pasta. This small, rice-shaped pasta cooks quickly and absorbs flavors beautifully, creating a creamy texture reminiscent of risotto without the lengthy cooking time. The result is a comforting dish that can fit into any busy schedule while still delivering on taste and satisfaction.

Spring Orzotto

Discover the vibrant flavors of spring with this delightful Spring Orzotto recipe. A creative twist on traditional risotto, this dish features orzo pasta combined with fresh asparagus, sweet peas, and spinach for a creamy and comforting meal. Perfect for vegetarians and vegans, it highlights seasonal produce and is quick to prepare. With its rich textures and bright colors, this nutritious orzotto is ideal for busy weeknights or celebratory gatherings. Enjoy a taste of spring on your plate!
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Ingredients
  

1 cup orzo pasta

4 cups vegetable broth

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup asparagus, trimmed and cut into 1-inch pieces

1 cup peas (fresh or frozen)

1 cup fresh spinach, chopped

1/2 cup white wine (optional)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Zest and juice of 1 lemon

Salt and pepper to taste

Fresh mint leaves, for garnish

Instructions
 

Prepare the Broth: In a medium-sized saucepan, bring the vegetable broth to a simmer over low heat. Keep it warm throughout the cooking process.

    Sauté Aromatics: In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and continue to sauté for another minute until fragrant.

      Cook the Orzo: Add the orzo to the skillet, stirring to coat it in the oil and sauté for about 2 minutes. If using, pour in the white wine and let it reduce for about 2-3 minutes, stirring occasionally.

        Add Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time, to the orzo mixture. Stir continuously, allowing the orzo to absorb the liquid before adding more. Repeat this process for about 12-15 minutes, or until the orzo is al dente and creamy.

          Incorporate Vegetables: When the orzo is nearly done, fold in the asparagus and peas. Cook for an additional 3-4 minutes until the vegetables are tender yet vibrant in color. Stir in the chopped spinach until wilted.

            Finish the Dish: Remove the skillet from heat and mix in the grated Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste. If the orzotto is too thick, add a bit more vegetable broth to reach your desired consistency.

              Serve: Spoon the Spring Orzotto into bowls, garnishing with fresh mint leaves and additional Parmesan cheese if desired.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings