Orzotto with Asparagus, Peas, and Mint

A light and refreshing spring-inspired dish that brings together the delicate flavors of fresh vegetables, zesty lemon, and aromatic herbs.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a wide, deep pan, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the celery and cook for another 2-3min until softened.

Step 2

Add the orzo pasta to the pan, followed by the minced garlic. Season with salt and pepper. Cook, stirring constantly, for 1-2min

Step 3

Begin adding the hot vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 15min, or until the orzo is al dente and creamy.

Step 4

In the final 3-4 minutes of cooking, stir in the chopped asparagus and peas. Cook gently until the vegetables are tender and vibrant green.

Step 5

Remove the pan from heat. Stir in the lemon zest and let the orzotto rest for 2-3min. Just before serving, drizzle with a little fresh lemon juice and sprinkle with chopped mint.