Home Lifestyle You’ll Be Making This One-Pot Parmesan Orzo All Spring

You’ll Be Making This One-Pot Parmesan Orzo All Spring

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The weather in the Midwest is always a bit nasty this time of year. One day the sun is shining and I can leave the house without my hat and scarf and the next day it’s back to freezing. Even if you want the freshness of spring, it’s a warm soup that makes you want to eat it. But don’t worry. This creamy one-pot parmesan orzo is all you need.

Think of the creamy, cheesy goodness of mac and cheese and the bright, fresh flavors of spring produce all made in a pot. This is my magic meal for those nights when cooking feels like the last thing I want to do. It feels light and bright enough for the spring season when is starting to take over. So let me tell you about this Parmesan Orzo recipe…

Ingredients for One Pot Parmesan Orzo

green onions. Instead of onions, I wanted to use chives, the slightly sweeter darling of spring. Leeks are very good at hiding dirt between the leaves, so to prepare, slice them thinly and wash them well. Yes, you can use shallots or onions if you need to substitute.

Orzo. Orzo is a type of pasta shaped like long rice. It has the same texture and texture as pasta, but I like to eat it like pastina or risotto in this recipe.

vegetable soup. Use your favorite dashi stock instead of water for extra flavor.

spring vegetables. You can use whatever you have on hand here, but in a nod to the spring season, I wanted to stay with the theme of green vegetables. You can use vegetables, chopped carrots, or broccoli.

heavy cream. Just one scoop adds creaminess.

Parmesan. Parmesan cheese is our favorite to give this a cheesy macaroni and cheese vibe.

How to make parmesan orzo this spring

This recipe is a winner because it’s a one-pot recipe.

While the leeks are caramelizing in the pan, add the dry orzo and toast them a bit, then add the finely chopped zucchini. This makes it about the same size as the orzo, so it blends into the base of the recipe and allows for extra veggies. By itself, the orzo will absorb the broth and the vegetables will be cooked and tender.

Once the orzo is cooked and thickened in the pan, drizzle with a dollop of heavy cream and generously sprinkle with parmesan cheese. Stirred together, it leaves a rich, creamy macaroni and cheese/risotto-like texture.

What this Orzo Recipe Serves

This Parmesan Orzo is delicious on its own, but for a fuller meal, serve it with a fresh green salad or protein of your choice. To maintain this vegetarianism, I personally like to make a soft-boiled egg and top it with a bowl, but you can also use chicken or fish.

Storage and reheating tips

Unlike long noodles, which you may find less hot, Orzo’s small shape and creamy texture allow it to heat up well.

To store, store in an airtight container in the refrigerator. To reheat, add to a bowl and reheat in the microwave or stovetop, adding extra broth to thin the texture. It will be lunch. Your lunchtime self will thank you.

Other Spring Recipes You’ll Love:

With all the fresh ingredients on hand, spring is definitely one of the best times for inspired cooking. Make the most of the season with more of our favorite springtime recipes.

Lemon Spring Pasta Salad with Olives, Artichokes and Bacon

pink radicchio salad

green goddess pasta salad

Crème fraiche pull ogalette

Scroll through the recipes, and if you make this parmesan orzo, leave us a rating and a comment below.


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This one-pot parmesan orzo is an easy vegetarian dinner for a cozy weeknight.

  • 23 tablespoon of olive oil
  • 1 large chives, thinly sliced ​​and cleaned
  • 1 teaspoon dried thyme
  • 1 cup Orzo pasta
  • 1 large zucchini, shredded
  • 1 1/2 cup chopped asparagus
  • Four cup of vegetable soup
  • 1 cup frozen peas, defrosted
  • 1 small bunch of kale, chopped
  • 1/4 cup whipped cream or milk of your choice
  • 1/2 cup grated parmesan cheese

  1. Add oil to a large skillet and heat over medium heat.
  2. Add the green onions with a pinch of salt, pepper and dried thyme. Mix and cook, stirring frequently, until leeks are softened and begin to caramelize, about 10 minutes.
  3. Add the dry orzo to the pan, stir to combine, and toast for about 2 minutes.
  4. Place zucchini and asparagus in pan with 4 cups of vegetable broth. Once it boils, turn the heat down and let it simmer. Cook the orzo according to package directions until fully cooked and thickened.
  5. Add the peas and kale in the last minutes of cooking.
  6. Remove the pan from the heat and add the heavy cream and Parmesan cheese. Stir until smooth and creamy. Salt and pepper to taste.
  7. Squeeze lemon juice and fresh herbs, if desired.
  • Preparation time: Ten
  • Cooking time: 20 min
  • Category: dinner

keyword: Orzo, Parmesan, Vegetarian

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