Cheesy Lemon Orzo

Two small bowls of lemon orzo with peas and spinach garnished with parmesan and lemon wedges.

5 from 2 votes

Get ready for a burst of flavor with our Cheesy Lemon Orzo! With fresh peas and spinach, this dish is a zesty and satisfying meal in a bowl or served as a side dish.

Course Side Dish

Cuisine American, Italian

Prep Time 8

Cook Time 30

Total Time 38

Servings servings

Calories 281kcal

Author Yumna Jawad

Equipment

Non-Stick Dutch Oven Pot

Ingredients

2 tablespoons olive oil
1 shallot diced
2 garlic cloves minced
1 ½ cups orzo pasta
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper
3 ½ cups vegetable or chicken stock
1 small lemon juice and zest
1 5 ounce container baby spinach (about 5 cups packed)
½ cup frozen peas
½ cup ricotta cheese
¼ cup grated parmesan cheese

Instructions

Add olive oil to a medium Dutch oven and set over low heat. Add shallots and sauté for 3 to 4 minutes, or until softened. Add garlic and cook for an additional 30 seconds, or until fragrant.
Add orzo and toast for 1 to 2 minutes, or until it smells nutty. Add salt, pepper, red pepper flakes, stock, lemon zest and juice and bring to a boil. Reduce heat to a simmer, cover and cook for about 18 minutes, stirring occasionally, until the orzo is tender and almost all of the liquid has been absorbed.
Once the orzo is tender, uncover and add spinach and peas. Cook for about 3 minutes, stirring often, or until the spinach is wilted and the peas are bright green and tender.
Remove from heat and add ricotta and parmesan cheese. Stir until the cheese is melted and well blended and serve warm.

Notes

Storage: The lemon orzo will last in the fridge for up to three days stored in an airtight container. To reheat it, you can do so in the microwave or in a pot on the stove. If using the stovetop, stir frequently, add a little more liquid, and cover the pot with a lid so the lemon orzo doesn't burn before it reheats.

Tips: You can freeze the cooled ricotta orzo in an airtight container for up to six months. Thaw it in the fridge overnight before reheating. Just note that I've found orzo's texture is mushier after freezing and thawing!

Nutrition