There’s something magical about the first green vegetables of spring. After months of stews and root vegetables, the sight of leeks, asparagus, and peas at the market feels like a deep breath of fresh air. It’s the culinary equivalent of throwing off a heavy winter blanket and stepping into the sunshine. This Primavera Orzotto is my celebration of that moment—bright, comforting, and full of life. It’s a riff on spring risotto, but with a laid-back twist: orzo. Unlike risotto, which demands constant stirring and your full attention, orzo is much more forgiving, letting you ease into spring with a dish that’s as relaxed as the season should be.

Watch how this vibrant, cozy dish comes together—no constant stirring required.

Why I Love Leeks (and How to Clean Them)

There’s something so elegant about leeks—their deep green tops fading into pale, creamy stems, still glistening with dew. They’re one of the first signs of spring in the market, and one of my favourite ingredients to cook with this time of year.

Leeks have a gentle, sweet onion flavour that turns beautifully mellow when sautéed. They’re the quiet hero of this dish, forming a rich, savoury base without overpowering the other vegetables.

But as gorgeous as they are, leeks are notorious for hiding grit and sand between their tightly packed layers. To clean them properly, I slice them into rounds, then submerge them in a big bowl of cold water. Swish them around with your hands to loosen any trapped dirt, then let them sit for a moment. The grit will sink to the bottom—just be sure to lift the clean leeks out with your hands or a slotted spoon. Don’t drain the bowl, or you risk pouring the sand right back over them.

A little extra care at the beginning goes a long way—and ensures every bite of this Primavera Orzotto is silky, clean, and full of spring flavour.

Choosing Asparagus (Yes, Size Matters)

I have some pretty strong opinions about asparagus—especially in spring. I never rush to buy the first pencil-thin stalks that show up early in the season. They might look dainty, but they’re often grassy and underwhelming in flavour. I wait patiently for the thicker spears to appear. They’re sweeter, more tender, and have a lovely meaty texture that stands up beautifully in a dish like this.

If I’m not cooking them the same day, I store the bunch upright in a jar or glass with a couple inches of cold water in the bottom—just like a bouquet. I loosely drape a plastic bag over the top and pop it in the fridge. This keeps the ends from drying out and helps the asparagus stay crisp and fresh for a few extra days.

One more tip: I always peel the bottom inch or two of each spear with a vegetable peeler. It’s a small step, but it makes a big difference in tenderness—and gives the asparagus a polished look that feels just a little extra special.

Fresh or Frozen Peas? Here’s the Deal

Unless you’re at the farmers’ market buying freshly shelled peas that were picked that morning (or maybe the day before)… don’t bother. Truly fresh peas are a delight—but they’re rare and fleeting.

For this recipe (and most recipes, honestly), frozen peas are the way to go. They’re flash-frozen at peak ripeness, which means they keep their bright colour, sweet flavour, and that perfect little pop. Best of all, you don’t even need to thaw them—just stir them in at the very end, and they’ll warm through in seconds.

Keys to Success for Primavera Orzotto

• Start with a flavourful stock. Since the orzo absorbs so much liquid, the broth you use will make or break the dish. Homemade or high-quality store-bought stock is ideal—chicken or veggie both work beautifully.
• Add asparagus later. To keep it tender and bright green (not mushy or dull), stir in chopped asparagus partway through cooking, not at the beginning.
• Save the peas for last. Whether fresh or frozen, peas only need a minute or two of heat to warm through. Add them at the very end to preserve their sweet flavour and signature pop.
• Frozen peas are perfect. Don’t stress about shelling fresh ones—frozen peas are harvested at peak ripeness and flash-frozen. They thaw in seconds and keep their lovely texture.
• Let orzo do the work. Unlike traditional risotto, which needs near-constant stirring, orzo is much more hands-off. Stir occasionally and enjoy the relaxed pace.