One-Pot Creamy Lemon Orzo

Ingredients

• 1 ½ cups Orzo (dry)
• 2 tbsp Extra-virgin olive oil
• 2 Shallot, minced
• 4 cloves Garlic, minced
• 3 ½ cups Low-sodium vegetable broth
• 1 can Cannellini beans, canned no-salt-added, drained
• 5 cups Baby spinach
• 1 cup Frozen peas
• 1 Lemon
• ½ cup Parmesan cheese, grated
• 3 tbsp Fresh dill, chopped
• ¾ tsp Kosher salt
• ½ tsp Black pepper

Method

1. Cook the shallots in the oil over medium for 3 minutes. Add the garlic for 30 seconds.
2. Add the orzo and toast it, stirring, for 2 minutes until it smells nutty and looks slightly golden. This keeps the grains distinct instead of gluey.
3. Add the broth and salt, bring to a simmer, and cook 9-10 minutes, stirring often, until the orzo is al dente and the liquid has gone creamy.
4. Stir in the beans, peas and spinach and cook 2 minutes until the spinach collapses.
5. Off the heat: the zest and juice of the lemon, the parmesan, dill and black pepper. It should be loose — it tightens fast, so serve it a little wetter than looks right.

Notes

✨ The restaurant touch

Zest as well as juice. The zest carries the perfume; the juice only carries the sour.

🧒 For the kids

Small pasta, cheese and lemon. Leave the dill on the side if herbs are a problem.

🥡 Leftovers

Keeps 3 days and thickens solid — loosen with broth over low heat.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.