Orzo Risotto with Asparagus, Spinach, and Peas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick one-pot pasta dish combining orzo with spring vegetables—asparagus, peas, and spinach—finished with fresh goat cheese and lemon. Light, seasonal, and ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra virgin olive oil
- 1 leek ((white and light green parts only), thinly sliced (about 1 cup))
- Kosher salt
- 2 garlic cloves, (minced)
- 1 cup orzo
- 2 1/2 cups chicken stock (or vegetable broth)
- 1 pound asparagus, (trimmed and cut on the bias into 1-inch pieces)
- 6 ounces baby spinach ((about 3 cups), coarsely chopped )
- 3/4 cup frozen peas
- 1/2 cup crumbled fresh goat cheese ((2 ounces))
- 1 teaspoon lemon zest ((from 1 lemon))
- Freshly ground black pepper
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- Parmesan cheese ((optional), to serve)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 775mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 899mg
- Calcium
- 167mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 775MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.