One Pot Orzo Primavera
One Pot Orzo Primavera is full of green vegetables and a beautiful sauce with a hint of cream, garlic and lemon! All cooked in the one pan!
Foto: Cafe Delites
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion (chopped)
- 4 cloves garlic (finely chopped)
- 1 head broccoli (cut into florets, discard stem)
- 21 ounces asparagus (cut into 2-inch pieces, woody ends snapped off)
- 8 ounces dry orzo pasta
- 2 1/2 cups low sodium vegetable broth ((or stock))
- 3/4 teaspoon salt
- 3/4 cup frozen peas
- 1/2 cup fresh grated parmesan cheese
- 1/3 cup half and half (option to use reduced fat cream)
- 2 tablespoons lemon juice (freshly squeezed )
- 1 pinch salt (extra to taste if needed)
- 1 pinch pepper (extra to taste if needed)
- 1 cup grape tomatoes (or cherry tomatoes, halved)
- 1 pinch fresh parsley (to serve)
Steps
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Heat the olive oil in a large pot over medium-high heat. Fry the onion for 2-3 minutes until transparent. Add in the garlic and cook until fragrant; add the orzo and fry to brown slightly (about 2 minutes) in the oil.
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Next, add in the broccoli florets and asparagus pieces, stirring occasionally for a further 2 minutes to absorb all the flavours in the pot.
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Pour in the broth along with 3/4 teaspoon of salt. Give it a good stir to combine.
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Bring to a boil; cover and reduce heat down to low and allow to cook for 5-6 minutes, until most of the liquid has absorbed, while stirring occasionally.
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Uncover the pot and add in the peas and parmesan cheese. Stir gently to combine with the rest of the ingredients, and continue to cook on low heat for about 2-3 minutes until the peas have cooked through, the cheese has melted, and the pasta is cooked to your liking, while stirring occasionally.
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Take off the heat. Stir the half and half through to combine well and squeeze in the lemon juice. Mix through; taste test and add more salt and pepper if desired.
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Garnish with the fresh chopped parsley; top with the grape tomatoes and serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 1 tablespoon | - | - |
| brown onion | 1 medium | - | - |
| garlic | 4 cloves | - | - |
| broccoli | 1 head | - | - |
| asparagus | 21 ounces | - | - |
| dry orzo pasta | 8 ounces | - | - |
| low sodium vegetable broth | 1 cups | - | - |
| salt | 0.75 teaspoon | - | - |
| frozen peas | 0.75 cup | - | - |
| fresh grated parmesan cheese | 0.5 cup | - | - |
| half and half | 0.3333333333333333 cup | Rp 35.000/kg | Rp 2.765 |
| lemon juice | 2 tablespoons | - | - |
| pinch salt | 1 | - | - |
| pinch pepper | 1 | - | - |
| grape tomatoes | 1 cup | Rp 12.000/kg | Rp 2.844 |
| pinch fresh parsley | 1 | - | - |
*Estimated market prices, may vary by region
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