QUICK N EASY LEMON ORZO RECIPE

Table of Contents

You’ll be needing a big spoon for this wonderfully creamy pasta bowl with silky lemon orzo, baby spinach and peas. Oh, you’ll also need around 10-minutes to get this on the table. This is fast food at its most fabulous.

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes

Servings: 3

INGREDIENTS For QUICK N EASY LEMON ORZO RECIPE

▢1 tablespoon olive oil

▢1 leek white only, finely sliced (use a small white onion in a pinch)

▢3 garlic cloves minced

▢2 teaspoon dried oregano

▢1 cup un cooked orzo

▢¼ teaspoon sea salt

▢2 cups vegetable stock

▢½ cup dairy-free milk

▢zest and juice of 1 lemon

▢⅓ cup green peas frozen or fresh

▢1 tablespoon vegan butter spread

▢1 cup finely sliced spinach

▢¼ cup vegan parmesan (optional)

INSTRUCTIONS For QUICK N EASY LEMON ORZO RECIPE

Heat the olive oil in a skillet or pan over low-medium heat. Add the sliced leek and cook, stirring regularly, for 3 to 4 minutes or until the leek is soft.
Add the minced garlic and cook for a minute before stirring in the dried oregano and the orzo (risoni).
Stir the mixture together and then add the vegetable stock, the lemon zest and juice and the dairy-free milk. Turn the heat up to medium-high and bring the mixture up to a boil before reducing the heat again to a simmer.
Cook the orzo for around 7 minutes, stirring regularly to make sure it doesn’t stick to the pan, adding the peas at the 5-minute mark. You want it almost al dente.
Remove the orzo from the heat, stir in the sliced baby spinach and a tablespoon of vegan butter and set it aside for a minute for the spinach to wilt and the orzo to finish cooking.
Serve with a cook crack of pepper and some fresh herbs. I often use parsley or fresh basil.
Add parmesan cheese if you like although it isn’t necessary. Serve and enjoy.

NOTES:

Alternative Topping Suggestions

finely sliced kale
asparagus spears
sliced rainbow chard
vegan parmesan
lots of pepper!
roasted chickpeas served on top
sauteed shredded oyster mushrooms
basil

How long can a keep leftover orzo?

You can refrigerate leftover risoni in a sealed container in the fridge for a day or two. While it will be delicious it won’t be as “saucy” after refrigeration.

Can I freeze this lemon orzo?

Yes. Allow the risoni to cool completely before popping it in to a freezer-proof container and freezing it for up to 3 months.

NUTRITIONAL INFO: