Springtime Orzo Recipes

SPRINGTIME ORZO SOUP

Springtime Orzo Soup image

I wanted to get the kids to eat yummy spring vegetables. This soup worked - they loved it. Saving it here for future reference

Provided by Lynne Cooks

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 cup orzo pasta
2 tablespoons olive oil
2 garlic cloves, minced
1/2 white onion, chopped
2 green onions, chopped
4 -6 red potatoes
2 carrots, chopped
1/2 teaspoon herbes de provence
1/4 teaspoon oregano
4 ounces cremini mushrooms, sliced (or other)
6 cups vegetable broth (6 cups)
1/2 cup frozen peas
1 big handful fresh spinach
parmesan cheese
salt
pepper

Steps:

Cook orzo per package directions. Cook al dente.
Heat oil in large saucepan over medium heat.
Add garlic and onions to oil and saute until soft, about five minutes.
Add mushrooms, red potatoes and herbs to saucepan and saute for a few minutes.
Add 6 cups broth to the saucepan and bring to a boil. Reduce to simmer and cook until vegetables are tender, about 15 minutes.
Add frozen peas, orzo and spinach and cook for about five minutes.
Add salt and pepper to taste. Top with Parmesan cheese to taste - I like to heap it on!

Nutrition Facts : Calories 270.9, Fat 5.3, SaturatedFat 0.8, Sodium 55.9, Carbohydrate 49.3, Fiber 4.8, Sugar 4.9, Protein 7.8

QUICK AND EASY SPRING VEGETABLE ORZO

Quick and Easy Spring Vegetable Orzo image

Make and share this Quick and Easy Spring Vegetable Orzo recipe from Food.com.

Provided by SusieQusie

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter
1 small onion, finely chopped
1 cup sliced mushrooms
1 1/2 cups orzo pasta
1 cup sliced baby carrots
1/2 cup green peas
32 ounces chicken broth or 32 ounces vegetable broth
1 cup grated parmesan cheese (plus more for table)
chopped parsley
salt
fresh ground black pepper

Steps:

Melt butter in a large heavy saucepan.
Sauté onions and mushrooms until tender but not browned.
Add orzo and stir to coat.
Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes.
Remove from heat, stir in Parmesan and cover.
Let rest 5-8 minutes. Sprinkle with parsley and season with salt and pepper.

Nutrition Facts : Calories 519.1, Fat 21.2, SaturatedFat 12.2, Cholesterol 52.5, Sodium 1161.7, Carbohydrate 56.5, Fiber 4.3, Sugar 6.3, Protein 24.8

SPRING ORZO RISOTTO

Spring Orzo Risotto image

I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.

Provided by Jonathan Charbz

Categories Risotto

Time 1h

Yield 6

Number Of Ingredients 17

Ingredients

2 ½ cups vegetarian chicken-flavored broth
2 cups low-sodium vegetable broth
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
½ medium yellow onion, diced
¾ teaspoon red pepper flakes
sea salt and cracked black pepper to taste
1 medium zucchini, halved lengthwise and sliced
2 cups uncooked orzo pasta
¼ cup dry white wine
1 hard cheese rind
½ teaspoon sea salt
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
1 cup frozen peas
½ cup finely grated Grana Padano cheese
½ cup chopped fresh parsley
1 medium lemon, zested and juiced

Steps:

Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.

Nutrition Facts : Calories 408.7 calories, Carbohydrate 63 g, Cholesterol 21.2 mg, Fat 11 g, Fiber 6.3 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 504.5 mg, Sugar 7 g

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