One-Pot Green Orzo

This one-pot wonder celebrates all things Spring-y and green and comes together so easily. Cooking orzo along with the vegetables creates creamy risotto-like texture from all the starchy water, which is then topped off with chunks of burrata that melt into the dish. A shower of lemon zest and herbs to brighten things up, and this vegetarian big pot of deliciousness is ready to serve right from the pot.


Serves 6-8

INGREDIENTS

2 leeks, trimmed, halved lengthwise and cut into ¼” slices
1 14 oz can artichoke hearts, drained rinsed and roughly chopped
1 tbsp extra virgin olive oil
16 oz dry orzo
4 cups water
1 bunch asparagus, trimmed and cut into 1” pieces
½ cup frozen peas
2 cups baby spinach, roughly chopped
⅓ cup mix of dill chives, and parsley
½ cup pesto
⅓ cup grated parmesan
1 tbsp Lemon zest
8 oz burrata
Kosher salt and freshly ground black pepper

METHOD

In a Dutch oven over medium heat, add olive oil. Add leeks, and sauté until softened, approximately 4-5 minutes. Add artichoke hearts and orzo, season generously with salt and pepper and stir to combine, then add water. Bring to a boil, then reduce to a simmer and cover. Cook for 10 minutes. Add asparagus, mix to combine, then cover and cook for 2 more minutes. Finally, add peas, spinach and herbs. Stir to combine and cover for 1 minute. Turn heat off and stir in pesto, parmesan and lemon zest. Season with salt and pepper.

To serve, break burrata apart into bite size pieces and arrange atop orzo. Garnish with more herbs and serve immediately.

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Spinach Feta Phyllo Frittata