Orzo—the “rice” of the pasta world—gets the risotto treatment in this recipe, and it’s a game-changer. Thanks to its small, versatile shape, orzo is practically made for this creamy, comforting cooking method. Aromatic leeks, grassy asparagus, and sweet peas bring bright, springy vibes to the dish, while rich cream, nutty Parmesan, and just the right amount of butter stirred in at the end make it super-luxe. The result? A velvety, flavorful spring dinner that’s fresh but indulgent.
This dish works beautifully as a side, but can also hold its own as the main event. Top it with a poached egg for a pop of protein (and that glorious runny yolk!), and you’ve got yourself a restaurant-worthy meal. However you serve it, your taste buds are in for a real treat.
Store leftover orzotto in an airtight container in the fridge for up to 4 days, and gently reheat with a splash of broth or water.
Did you try making this? Let us know how it went in the comments!
