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Lemon Orzo with Peas and Mint

Mediterranean · 20 min · Easy · 4 servings

Lemon Orzo with Peas and Mint

Orzo cooked risotto-style in stock so it comes out creamy without cream, finished with frozen peas, lemon and a lot of mint. One pot, twenty minutes.

~420 cal per serving — Calories are approximate, per serving — a guide only.

nut-freesoy-free
Plan it:

Method

  1. 1

    Soften the onion

    ⏱ 5 min

    Warm the oil in a pot and cook the finely chopped onion for 5 minutes until soft, then stir in the garlic for a further minute.

  2. 2

    Toast and cook the orzo

    ⏱ 9 min

    Add the orzo and stir for 1 minute so it takes on the oil. Pour in the stock, bring to a simmer, and cook for 9 minutes, stirring often — the stirring is what releases the starch and makes it creamy.

  3. 3

    Add the peas

    ⏱ 3 min

    Stir in the frozen peas straight from the bag and cook 3 minutes more, until bright and just tender and the orzo is al dente with a little loose sauce around it.

  4. 4

    Lemon and mint

    Off the heat, stir through the lemon zest, juice and shredded mint. Serve immediately — orzo thickens fast as it sits.

Notes

Stir more than feels necessary; that is the difference between creamy and claggy. Serve it straight away, and if it stiffens loosen it with a splash of hot stock. Frozen peas beat fresh here.

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