Creamy Lemon Orzo with Spinach & Snap Peas - E/W 9/2023
Mar 9, 2024 22:36:33 GMT -5 | To Top
Catbatty likes this
Post by RQuam on Mar 9, 2024 22:36:33 GMT -5
This was quite refreshing because of the lemon flavor. I used up a small batch of asparagus with a few snap peas to make the 1 cup of veges, otherwise it was pretty much as written. Oh, instead of the vegetable broth, it was chicken broth made from the carcass of a Costco chicken. Parts of that chicken were dinner along side this orzo dish. A good meal for DW and I.
Creamy Lemon Orzo with Spinach & Snap Peas
Think of this one-pot creamy lemon orzo with spinach and snap peas like a quick risotto that swaps orzo for rice. The orzo is cooked until just al dente, giving some texture to the dish. Snap peas are a great addition, but asparagus or another green veggie would work well too.
2 tablespoons extra-virgin olive oil
½ cup chopped shallot
1 large clove garlic, grated
2 cups low-sodium vegetable broth
¼ cup dry white wine
3 tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon ground pepper, plus more for garnish
8 ounces orzo, preferably whole-wheat
1 cup halved trimmed sugar snap peas
3 cups lightly packed baby spinach, coarsely chopped
¼ cup grated Parmesan cheese, plus more for garnish
2 tablespoons crumbled goat cheese
2 tablespoons crème fraîche or sour cream
Heat oil in a large skillet over medium-high heat. Add shallot; cook, stirring often, until slightly softened, about 2 minutes. Add garlic; cook, stirring often, until slightly fragrant, about 30 seconds.
Add broth, wine, lemon juice, salt and pepper; bring to a boil over medium-high heat.
Stir in orzo; reduce heat to medium-low to maintain a simmer. Cook, uncovered, stirring often, until the broth is almost absorbed and the orzo is al dente, about 8 minutes.
Stir in snap peas; cook, stirring occasionally, until crisp-tender, about 2 minutes. Add spinach and cook, stirring often, until wilted, about 1 minute.
Turn off heat. Add Parmesan, goat cheese and crème fraîche (or sour cream), stirring until melted. Garnish with additional pepper and Parmesan, if desired.
Creamy Lemon Orzo with Spinach & Snap Peas
Think of this one-pot creamy lemon orzo with spinach and snap peas like a quick risotto that swaps orzo for rice. The orzo is cooked until just al dente, giving some texture to the dish. Snap peas are a great addition, but asparagus or another green veggie would work well too.
2 tablespoons extra-virgin olive oil
½ cup chopped shallot
1 large clove garlic, grated
2 cups low-sodium vegetable broth
¼ cup dry white wine
3 tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon ground pepper, plus more for garnish
8 ounces orzo, preferably whole-wheat
1 cup halved trimmed sugar snap peas
3 cups lightly packed baby spinach, coarsely chopped
¼ cup grated Parmesan cheese, plus more for garnish
2 tablespoons crumbled goat cheese
2 tablespoons crème fraîche or sour cream
Heat oil in a large skillet over medium-high heat. Add shallot; cook, stirring often, until slightly softened, about 2 minutes. Add garlic; cook, stirring often, until slightly fragrant, about 30 seconds.
Add broth, wine, lemon juice, salt and pepper; bring to a boil over medium-high heat.
Stir in orzo; reduce heat to medium-low to maintain a simmer. Cook, uncovered, stirring often, until the broth is almost absorbed and the orzo is al dente, about 8 minutes.
Stir in snap peas; cook, stirring occasionally, until crisp-tender, about 2 minutes. Add spinach and cook, stirring often, until wilted, about 1 minute.
Turn off heat. Add Parmesan, goat cheese and crème fraîche (or sour cream), stirring until melted. Garnish with additional pepper and Parmesan, if desired.
