Creamy Lemon Orzo

4.63 from 29 votes

You'll be needing a big spoon for this wonderfully creamy pasta bowl with silky lemon orzo, baby spinach and peas. Oh, you'll also need around 10-minutes to get this on the table. This is fast food at its most fabulous.

Prep Time5

Cook Time7

Total Time12

Course: Main

Cuisine: Pasta

Diet: Vegan

Servings:

Calories: 321kcal

Author: Amanda Logan

Ingredients

1 tablespoon olive oil
1 leek white only, finely sliced (use a small white onion in a pinch)
3 garlic cloves minced
2 teaspoon dried oregano
1 cup uncooked orzo
¼ teaspoon sea salt
2 cups vegetable stock
½ cup dairy-free milk
zest and juice of 1 lemon
⅓ cup green peas frozen or fresh
1 tablespoon vegan butter spread
1 cup finely sliced spinach
¼ cup vegan parmesan (optional)

Instructions

Heat the olive oil in a skillet or pan over low-medium heat. Add the sliced leek and cook, stirring regularly, for 3 to 4 minutes or until the leek is soft.
Add the minced garlic and cook for a minute before stirring in the dried oregano and the orzo (risoni).
Stir the mixture together and then add the vegetable stock, the lemon zest and juice and the dairy-free milk. Turn the heat up to medium-high and bring the mixture up to a boil before reducing the heat again to a simmer.
Cook the orzo for around 7 minutes, stirring regularly to make sure it doesn't stick to the pan, adding the peas at the 5-minute mark. You want it almost al dente.
Remove the orzo from the heat, stir in the sliced baby spinach and a tablespoon of vegan butter and set it aside for a minute for the spinach to wilt and the orzo to finish cooking.
Serve with a cook crack of pepper and some fresh herbs. I often use parsley or fresh basil.
Add parmesan cheese if you like although it isn't necessary. Serve and enjoy.

Notes

Alternative Topping Suggestions

finely sliced kale
asparagus spears
sliced rainbow chard
vegan parmesan
lots of pepper!
roasted chickpeas served on top
sautéed shredded oyster mushrooms
basil

FAQ's

How long can a keep leftover orzo?

You can refrigerate leftover risoni in a sealed container in the fridge for a day or two. While it will be delicious it won't be as "saucy" after refrigeration.

Can I freeze this lemon orzo?

Yes. Allow the risoni to cool completely before popping it in to a freezer-proof container and freezing it for up to 3 months.

Nutrition