Creamy Orzo with Asparagus and Peas

Make Creamy Orzo with Asparagus and Peas: a bright, lemony spring orzo with tender asparagus and peas, ready in about 35 minutes.

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 leeks (white and light green parts, chopped (3 cups))
• 1 teaspoon kosher salt
• 1/3 cup dry white wine
• 2 garlic cloves (grated)
• 12 ounces orzo pasta
• 3 1/2 to 4 cups vegetable broth
• 2 teaspoons lemon zest (plus more for garnish)
• 1 bunch asparagus (trimmed and chopped into 1-inch pieces)
• ¾ cup frozen peas
• 2 teaspoons fresh lemon juice (plus wedges for serving)
• Fresh herbs (basil and/or tarragon, for garnish)
• Microgreens (for garnish (optional))
• Freshly ground black pepper

Instructions

Step 1: Soften the leeks and build the aromatic base

Heat 3 tablespoons of extra-virgin olive oil in a wide, heavy pan on medium heat (we're describing the result—soft, translucent leeks). Add the chopped white and light-green leek pieces with 3/4 teaspoon kosher salt and a few grinds of black pepper, and cook until the leeks are softened and glossy, their edges barely caramelized. Deglaze briefly with 1/3 cup dry white wine so the pan smells bright and faintly acidic; the wine should have reduced until only a sheen of flavor remains.

Step 2: Add garlic, orzo and initial broth and begin the simmer

Lower the heat and stir in the grated garlic so it becomes fragrant without browning. Add the dry orzo and pour in 3 cups of the vegetable broth, stirring so each rice-shaped grain is coated and spread out evenly in the vessel. Cover and let the orzo absorb most of the liquid for about ten minutes, stirring occasionally so nothing sticks—what you’re aiming for is plump, opaque orzo that is still slightly al dente and a saucy, starchy liquid clinging to each grain.

Step 3: Finish the creamy orzo and reach the milestone

Uncover, stir in the bright lemon zest and add another 1/2 cup of broth; continue stirring over low heat until the mixture becomes glossy and creamy and the orzo is tender through. The texture here should be thick but pourable, the sauce emollient and clinging to the tiny pasta kernels, with flecks of leek, lemon zest and pepper throughout.

Step 4: Blanch and dress the asparagus and peas

While the orzo cooks, bring a pot of salted water to a boil (present the result only). The asparagus and peas are briefly blanched until vividly bright and just tender; they are immediately shocked, drained and patted dry so droplets do not dilute the dressing. Toss the cooled vegetables in a large bowl with the remaining 1 tablespoon olive oil, the last 1/4 teaspoon salt, 2 teaspoons fresh lemon juice and several grinds of black pepper so each spear and pea is glossy and seasoned.

Step 5: Adjust, assemble and garnish for serving

Check the orzo’s consistency—if it has tightened too much, loosen it with the final 1/2 cup of broth so it is creamy and saucy. Spoon the orzo into shallow serving bowls, mound the dressed asparagus and peas on top so their bright green contrast shines, and finish with extra lemon zest, torn basil or tarragon leaves, microgreens if using, and a fresh wedge of lemon. Season to taste and serve immediately.

Notes

• Reserve extra broth to loosen the orzo when reheating.
• Clean leeks thoroughly between layers to avoid grit.
• Use a wide pan so the orzo cooks evenly.
• Shock blanched vegetables in ice water to keep their color.
• Taste and adjust salt and lemon at the end for brightness.