Description
Pea and Mint Orzo Risotto is a creamy, comforting one-pot Italian-inspired dish featuring tender orzo pasta cooked to perfection with sweet green peas, fresh mint, Parmesan cheese, and bright lemon accents. This quick and easy recipe mimics the luscious texture of traditional risotto but uses orzo pasta for a speedy weekday meal that’s both flavorful and satisfying.
Ingredients
Main Ingredients
- 1½ cups orzo
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth, warmed
- 1½ cups frozen peas
- ½ cup grated Parmesan cheese
- ¼ cup fresh mint, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the fats and soften onion: Warm the olive oil and butter in a large skillet or saucepan over medium heat until melted and shimmering. Add the finely diced onion and cook for 3–4 minutes, stirring occasionally, until the onion has softened and is translucent.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, careful not to let it brown.
- Toast the orzo: Add the orzo pasta to the skillet and toast it for 1–2 minutes, stirring frequently so it is evenly coated and slightly puffed, which enhances its nutty flavor.
- Add the first broth portion: Pour in about 1 cup of the warm broth and stir well to combine with the toasted orzo. Allow it to simmer gently until most of the liquid is absorbed, approximately 3–5 minutes.
- Gradually add remaining broth: Add the remaining broth in increments of about ½ cup, stirring often and letting each addition absorb before adding the next. This slow incorporation helps release starch from the orzo, creating a creamy risotto texture. Continue for about 12–15 minutes, or until the orzo is tender but still has a slight bite.
- Cook peas: Stir in the frozen peas and cook for another 2–3 minutes until they are heated through and vibrant green.
- Finish the dish: Remove the pan from heat. Stir in the grated Parmesan, chopped fresh mint, fresh lemon juice, lemon zest, salt, and black pepper until well combined and creamy.
- Serve: Spoon the orzo risotto into bowls and garnish with extra Parmesan and fresh mint if desired. Serve immediately to enjoy its creamy texture.
Notes
- Stir regularly to encourage the orzo to release its starch, which creates the creamy risotto consistency.
- If the orzo becomes too thick while cooking, add a splash more broth to loosen it.
- Use fresh peas instead of frozen when they are in season for a sweeter flavor and fresher texture.
- To make this a heartier main course, add grilled chicken or shrimp for extra protein.
- For a vegetarian version, ensure you use vegetable broth and Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish, Pasta, Dinner
- Method: Stovetop
- Cuisine: Italian, Mediterranean
