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Lemon Orzo with Spring Vegetables Recipe

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4.2 from 86 reviews

A vibrant and comforting Lemon Orzo with Spring Vegetables recipe that combines caramelized lemon slices, asparagus, portobello mushrooms, leeks, and peas with whole wheat orzo pasta. Perfect as a light main or a flavorful side, this dish is cooked on the stovetop and infused with aromatic herbs and fresh lemon zest to celebrate spring produce.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Produce

  • 1 lemon (zested, then sliced into 1/4″ coins)
  • 2 large portobello mushrooms (sliced into 1/2″ pieces)
  • 1 lb asparagus (trimmed and chopped into 1″ pieces)
  • 1 leek, white and light green parts only (halved and thinly sliced)
  • 2 cloves garlic (minced)
  • 2/3 cup frozen peas

Pantry

  • 2 1/2 tbsp olive oil (divided)
  • 1 cup whole wheat orzo
  • 1 tsp sea or kosher salt
  • 1 tsp cracked black pepper
  • 1/2 tsp dried oregano
  • 2 cups vegetable or chicken broth

Instructions

  1. Prepare the ingredients: Zest one whole lemon and set aside the zest. Then slice the lemon into 1/4″ thick rounds. Prepare the vegetables by slicing the portobello mushrooms into 1/2″ pieces, trimming and chopping the asparagus into 1″ pieces, halving and thinly slicing the white and light green parts of the leek, and mincing the garlic.
  2. Caramelize lemon slices: Heat a dutch oven over medium-high heat. Add 1 tablespoon of olive oil and heat until shimmering. Place the lemon slices in a single layer and sauté for about 4-5 minutes until caramelized. Flip them and sauté for another 1-2 minutes until the other side is caramelized. Remove the lemon slices carefully using tongs and set aside.
  3. Sauté mushrooms and asparagus: Add a second tablespoon of olive oil to the pot. Toss in the mushrooms and asparagus, coating them well in the oil. Sauté, stirring frequently, until the mushrooms are browned and crispy and asparagus is charred and starting to soften, about 10 minutes. Add more oil if the pan dries out. Remove the vegetables with a slotted spoon and set aside.
  4. Sauté leeks and garlic: Add the remaining 1/2 tablespoon of olive oil to the pot. Add the sliced leeks and minced garlic, sautéing and stirring occasionally until leeks soften, about 5 minutes.
  5. Toast the orzo: Stir in the whole wheat orzo along with salt, cracked black pepper, and dried oregano. Incorporate the orzo into the leeks and toast for 1-2 minutes to enhance the flavor.
  6. Add broth and simmer: Pour in the vegetable or chicken broth and return the caramelized lemon slices to the pot. Stir well. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 10 minutes. Check to ensure orzo is cooked and liquid absorbed; cook another 1-2 minutes if needed.
  7. Finish the dish: Remove and discard the lemon slices. Return sautéed mushrooms and asparagus to the pot, add frozen peas and reserved lemon zest. Stir gently and cook for an additional 2-3 minutes until everything is heated through.
  8. Season and serve: Taste and adjust seasoning with additional salt and pepper as desired. Serve immediately in bowls. Store leftovers in a sealed container in the fridge for up to 3 days.

Notes

  • Use whole wheat orzo for added fiber and a nuttier flavor, but regular orzo can substitute.
  • Vegetable broth keeps this dish vegetarian; chicken broth adds richer flavor.
  • Caramelizing lemon slices adds a unique sweet and tangy depth—you can omit if preferred but flavor will be less complex.
  • Add fresh herbs like parsley or basil as garnish for extra freshness.
  • This recipe can be adapted by using other spring vegetables like peas, zucchini, or baby carrots.
  • Leftovers reheat well on the stovetop or microwave; add a splash of broth if it dries out.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/lemon-orzo-with-spring-vegetables-recipe/