Tag Archives: orzo pasta

Primavera Orzotto

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.

fresh spring leeks


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.

Fresh asparagus and peas for Primavera Orzotto.


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.
Primavera orzotto, a riff on springtime risotto. Put an egg on it!

Primavera Orzotto

Welcome spring with a bowl of Primavera Orzotto—where velvety orzo takes the place of rice in this light yet creamy twist on risotto. 
Servings 4 people
Calories 512 kcal

Ingredients
  

Green Stock

  • 30 grams Italian parsley leaves about 1/2 cup
  • 170 grams frozen green peas, about 1 cup, no need to thaw
  • 1 tablespoon lemon juice
  • 113 grams chicken or vegetable stock, about 1/2 cup
  • 1 Tablespoon olive oil

Orzotto

  • 1 large leek, white and light green part, thinly sliced
  • 1 teaspoon unsalted butter
  • 1 teaspoon olive oil
  • 280 grams dried orzo, about 1 1/2 cups
  • 450 grams chicken or vegetable stock about 2 cups
  • 340 grams asparagus, trimmed and cut into 2 inch pieces, about 1 bunch
  • 225 grams chicken or vegetable stock about 1 cup
  • 170 grams thawed frozen peas about 1 cup

Garnish

  • 28 grams grated Parmesan cheese

Instructions
 

Make Green Stock

  • Place parsley leaves, frozen peas, lemon juice, vegetable or chicken stock to blender. Puree until smooth. Stream in olive oil at very end of blending time. Set green stock aside.

Make Orzotto

  • Fill a medium sized bowl with cold water. Place sliced leeks into bowl and use your hands to swish the leeks around. Remove leeks from bowl and discard sandy water.
  • Heat a large, high sided skillet or pot over medium heat. Add butter and olive oil. Add leeks and saute over medium heat for 3-4 minutes. If they start to burn, add a few Tablespoons of water.
  • Add orzo and saute for 1 minute until all the grains are coated in oil. Add 2 cups of stock and reduce the heat to medium-low to maintain a gentle simmer. Cook, stirring occasionally so the orzo doesn’t stick to the bottom of the skillet, until most of the liquid is absorbed, about 6 minutes.
  • Add asparagus and an additional cup of stock and continue cooking for another 4 minutes, stirring every minute or so.
  • Add green stock and peas and continue cooking for another 2 minutes.
  • Top with grated cheese and serve.

Nutrition

Calories: 512kcalCarbohydrates: 80gProtein: 23gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 15mgSodium: 423mgPotassium: 841mgFiber: 10gSugar: 12gVitamin A: 2393IUVitamin C: 53mgCalcium: 148mgIron: 5mg
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