Zucchini and Asparagus Orzo Risotto Recipe

If you're craving a grain bowl but don't have any grains on hand, orzo makes an excellent substitute. This recipe creates a dish that mimics the comforting flavors of a spring risotto, featuring fresh vegetables and zesty notes. Lemon zest, juice, asparagus, zucchini, and peas come together to make this meal light yet satisfying. The orzo cooks in just about 20 minutes, offering a quicker alternative to rice-based risottos, which usually take longer and demand more attention. The vegetables are sauted in a mix of butter, oil, and red pepper flakes, adding a burst of flavor. When the orzo is stirred in, followed by a splash of white wine, the dish takes on a subtle sweetness and a pleasant level of heat, depending on how much red pepper you add. The combination of butter and oil makes it rich, while the addition of a cheese rind gives the dish a creamy texture. Finish with some Grana Padano cheese and fresh herbs for a complete, mouthwatering meal.

Ingredients

• 2 cups vegetarian chicken-flavored broth
• 2 cups low-sodium vegetable broth
• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• medium yellow onion, diced
• teaspoon red pepper flakes
• Sea salt and freshly cracked black pepper, to taste
• 1 zucchini, halved lengthwise and sliced
• 2 cups uncooked orzo pasta
• cup dry white wine
• 1 hard cheese rind
• teaspoon sea salt
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• cup finely grated Grana Padano cheese
• cup chopped fresh parsley
• 1 lemon, zested and juiced

Directions

1. In a medium saucepan, combine the vegetarian chicken broth and vegetable broth. Place over medium heat and bring to a boil. Once boiling, reduce the heat to a simmer and cover, keeping it warm for later use.
2. In a 12-inch skillet, melt the butter and olive oil together over medium heat. Add the diced onion, red pepper flakes, and a pinch of sea salt and pepper. Cook, stirring occasionally, until the onion becomes soft and translucent.
3. Add the zucchini slices to the skillet along with another pinch of sea salt. Continue to cook, stirring occasionally, until the zucchini softens, about 4-5 minutes.
4. Stir in the uncooked orzo pasta, cooking for a few minutes, stirring frequently to ensure it doesn't stick to the pan.
5. Pour in the white wine, stirring constantly as it bubbles. Allow the bubbling to subside before proceeding.
6. Slowly pour in the hot broth, bringing the mixture back to a boil. Once it boils, reduce the heat to low and add the cheese rind and teaspoon of sea salt. Stir occasionally, allowing the orzo to absorb most of the liquid, about 10 minutes.
7. Add the asparagus pieces and frozen peas to the skillet. Continue simmering for another 5 minutes, or until the orzo is fully cooked and most of the liquid is absorbed.
8. Remove the skillet from the heat and discard the cheese rind. Stir in the grated Grana Padano cheese, fresh parsley, lemon zest, lemon juice, and freshly cracked black pepper to taste.
9. Taste the dish and adjust the seasoning as necessary. Serve hot, garnished with additional parsley or lemon zest if desired.

Nutrition Facts (per serving)

• Calories: 641
• Fat: 21g
• Carbohydrates: 89g
• Protein: 28g
• Vitamin C: 93mg (103% DV)
• Calcium: 245mg (19% DV)
• Iron: 6mg (31% DV)
• Potassium: 923mg (20% DV)