Orzo Risotto with Asparagus, Spinach, and Peas

This one-pot orzo risotto combines tiny, quick-cooking pasta with springtime veggies: asparagus, peas, and spinach. A little fresh goat cheese adds a creamy texture—no butter needed!

I’m a huge fan of traditional Italian risotto, but I don’t always have the patience for all that stirring! That’s why I love this version, which uses quick-cooking orzo pasta instead of arborio rice. It doesn’t require constant attention and is just as delicious and comforting as the real deal. 

It’s also the perfect opportunity to make the most of the season, allowing me to cram all my favorite spring vegetables into one dish! Mild, pale green leeks and garlic give it a savory boost, and asparagus, peas, and baby spinach imbue the final dish with every shade of green. 

While a traditional risotto gets a hint of acid from white wine, I’ve used fresh lemon zest to enhance the flavor, along with a shower of fresh mint and parsley. But what makes this feel like a real risotto to me is the addition of a little goat cheese, which melts when stirred into the warm pasta, giving the dish an irresistible, creamy texture. For those who crave more cheese, feel free to grate some Parmesan over the top.

Table of Contents

1. What is in Orzo Risotto?
2. How to Make Orzo Risotto 
3. How to Buy the Best Asparagus
4. Ways to Make this Springtime Orzotto Your Own
5. What to Serve with Orzo Risotto 
6. More Springtime Asparagus Recipes
7. Orzo Risotto with Asparagus, Spinach, and Peas Recipe

What is in Orzo Risotto?

Most of the ingredients in this orzo recipe can be found in your pantry. Stop off at the grocery store or your local farmer’s market for the spring vegetables. Here is what you’ll need:

• Extra virgin olive oil: I use grassy extra virgin olive oil to sauté the leeks, which softens them and brings out their sweetness.
• Leeks: Milder than onions, leeks infuse this dish with subtle aromatic flavor. Since leeks can hide grit in between their layers, they require careful cleaning. 
• Garlic: Pungent and assertive, a little garlic goes a long way to add a savory flavor to this dish. 
• Orzo: You can use regular, whole wheat, or even gluten-free orzo pasta for this recipe. 
• Chicken stock or vegetable broth: While I like to use homemade chicken stock to add a meaty backbone to this dish, vegetable broth will also add depth and flavor. 
• Asparagus: Look for stalks that are firm and bright green with tight tips. I like thin asparagus for this recipe, but thicker stalks will work just as well if you halve them lengthwise first.
• Frozen peas: Feel free to use fresh shelled peas if you like. 
• Baby spinach: This recipe calls for a generous amount of spinach. I gravitate to the convenience of baby spinach because it comes pre-washed, but regular spinach is also fine. Just make sure you wash it well as it can be dirty.
• Kosher salt and freshly ground black pepper bring out the flavors of the aromatic ingredients and add balance. Remember to season the dish a second time just before serving.
• Fresh goat cheese: With its tangy and buttery texture, fresh goat cheese, also called chevré, is a soft French-style cheese that makes orzo risotto creamy. I call for just a small amount because I don’t want to overpower the fresh, mild taste of the vegetables. 
• Lemon zest: A bit of lemon zest is my secret trick for adding freshness and a hint of acidity to almost anything. I particularly love the combination of lemon zest and asparagus.
• Parsley and Mint: Fresh, cooling mint is a traditional partner with sweet peas, while parsley adds color and a mild peppery flavor. 

How to Make Orzo Risotto 

This is a one-pot dinner, making cleanup a cinch! Because the recipe calls for precise timing, prep all of the ingredients in advance and keep them within easy reach.

• Prep the vegetables: Trim off the dark green leaves and root end of 1 leek, then slice it in half lengthwise and rinse under cold running water, fanning out the layers to remove any hidden grit before chopping it into thin slices. Snap off woody ends from one pound of asparagus and cut the spears on the bias into 1-inch pieces. Chop 6 ounces of baby spinach (about 3 cups). 
• Sauté leeks and garlic: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the sliced leek and a generous pinch of salt. Cook until softened, stirring occasionally, about 5 minutes. Add 2 minced garlic cloves and cook just until fragrant, about 2 minutes. 
• Add the orzo: Pour in 1 cup orzo and cook, stirring, until the pasta is translucent around the edges, about 2 minutes. Add 2 1/2 cups chicken stock or vegetable broth and bring to a boil over high heat. Partially cover the pan and simmer over medium-low heat, stirring occasionally to prevent sticking, another 2 minutes. 
• Add the asparagus: Add the asparagus to the orzo and return the mixture to a simmer. Cook, covered, until asparagus is bright green, 2 minutes. 
• Stir in spinach and peas: Add the spinach in three additions, stirring until each batch has wilted and has been incorporated in the broth. Then add 3/4 cup frozen peas (no need to defrost them) and continue to cook, stirring occasionally, until the asparagus, peas, and spinach are just tender, 3 to 5 minutes more. The vegetables will continue to soften when the pan is removed from the heat, so be careful not to overcook!
• Finish with goat cheese and lemon zest: Remove the pan from the heat. Stir in 1/2 cup (2 ounces) of crumbled fresh goat cheese and 1 teaspoon finely grated lemon zest until the cheese has broken down and the texture is creamy. If the risotto is too thick for your liking, stir in a few tablespoons of water to loosen it. Taste and season again with salt and pepper. 
• Garnish and serve. Divide the orzo among bowls and top with 1/2 cup chopped parsley, 1/4 cup chopped mint, and grated Parmesan cheese, if you like. 

How to Buy the Best Asparagus

While asparagus can be found year-round, the best time to buy it in North America is between February and June, when it’s in season. Here’s what you should look for when buying asparagus:

• The stems should be bright green, straight, and firm to the touch. 
• The flowery-looking tips should be tightly closed, not mushy or frayed.
• When you squeeze a fresh asparagus bunch, it should make a bit of a squeaky sound.
• Thick and thin asparagus spears are equally good, and largely a matter of personal preference. Either way, make sure to snap or trim off the tough ends.

Ways to Make this Springtime Orzotto Your Own

Because orzo cooks up in just minutes, I’ve used vegetables that can be tossed in and cooked in the same amount of time for this orzotto recipe. For that reason, I wouldn’t recommend switching up the veggies. But the rest of the recipe is more flexible. Here are some ideas: 

• Add Whole Grains: I recently discovered whole wheat orzo, which has double the fiber of regular orzo, and cooks in the same amount of time. You can also find gluten-free varieties.
• Change the Herbs: In place of parsley and mint, try other fresh herbs. Dill is another natural match with both peas and asparagus. Fresh tarragon would also be delicious.
• Swap in scallions: Use the same amount of sliced scallions to replace the leeks.
• Cheese: Replace the goat cheese with a dollop of fresh ricotta or more grated Parmesan cheese.

What to Serve with Orzo Risotto 

Bursting with green vegetables, this dish makes a complete meal on its own. But if you want to make it even more substantial, top it with Easy Sautéed Shrimp, Calamari with Garlic-Lime Sauce, or Seared Scallops (minus the sauce), or serve it as a hearty side dish to roasted meats or baked fish. I like to serve it with this simple Lemon Parmesan Salad, or if I’m feeling fancy, our Caesar Salad with Garlic Croutons. 

More Springtime Asparagus Recipes

Sides and Small Plates

Easy Blanched Asparagus Recipe

Breakfast

Asparagus Quiche

Meat and Poultry

Chicken and Asparagus Skillet Dinner

Italian

Asparagus Risotto

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