Lemon Orzo Primavera

Ingredients

• 180 g Orzo
• 250 g Asparagus
• 150 g Frozen Peas
• 2 pcs Garlic
• 750 ml Vegetable Broth
• 60 g Parmesan
• 1 pcs Lemon
• 1 tbsp Olive Oil
• 2 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 2 tbsp Parsley
• 1 tbsp Butter
• 1 pcs Shallot

Method

1. Thinly slice {shallot}, mince {garlic}, and cut {asparagus} into bite-size pieces so they cook quickly and evenly.
2. Bring {vegetable_broth} to a gentle simmer in a small saucepan over medium heat so the {orzo} stays creamy as it cooks.
3. Heat {olive_oil} and {butter} in a medium pot over medium heat. Add {shallot} with a pinch of {kosher_salt} and sweat until soft and translucent. Stir in {garlic} and cook until fragrant.
4. Add {orzo} to the pot over medium heat and stir for a few minutes until lightly toasted and nutty. Season again with a little {kosher_salt} to build flavor early.
5. Ladle in hot {vegetable_broth} and simmer the {orzo} over medium heat, stirring often and adding more {vegetable_broth} as it is absorbed. Cook until the {orzo} is nearly tender and looks loose and glossy.
6. Stir {asparagus} and {frozen_peas} into the pot with another pinch of {kosher_salt}. Simmer until the {asparagus} is crisp-tender and the {frozen_peas} are bright green.
7. Take the pot off the heat and stir in {parmesan}, {black_pepper}, and a squeeze of {lemon} until the sauce turns glossy and lightly emulsified. Taste and adjust with more {kosher_salt} if needed.
8. Spoon the {orzo} into warm bowls and finish with {parsley}, a little more {parmesan}, and a final squeeze of {lemon} for brightness.