Here’s how you make this lemony asparagus, leek and pea orzo:#ad #orzo #recipe #vegetarian

ad An easy weeknight dinner in 20 minutes? Spring is about to spring, so naturally Waitrose and I wanted to share some easy and delicious recipes fit for the season.

One of the first signs of spring where I’m from is asparagus. In Germany the white asparagus reigns surprise, but I love the color and texture of green texture in pastas and risottos.

Here’s how you make this lemony asparagus, leek and pea orzo:

Ingredients

1 leek, minced

2 bunches asparagus, roughly chopped

3 cloves garlic, minced

a cloves garlic,

100g frozen peas

250g orzo

2 tablespoons butter

750ml vegetable or chickentstoad it

1 lemon (zest and juice)

Parmesan, to taste

Olive oil

Black pepper

Heat a large skillet over medium heat and add a drizzle of olive oil.

Add the minced leek and sauté until softened, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Add the orzo and pour in the stock. Cover and

Add the orzo and pour in the stock. Cover and cook for 5 minutes, stirring occasionally.

Stir in the chopped asparagus, cover again, and cook for another 2 minutear the sad hetzen peas and stir to combine.

Add the grated lemon zest and the juice of half the lemon. Cook for another minute until the peas are heated through.

Remove from heat and stir in the butter and a generous amount of shaved Parmesan.

Serve immediately with extra Parmesan, freshly ground black pepper, and a squeeze of lemon juice.

#ad

#foodtofeel

#easyrecipes

#vegetarian

#springrefresh

#asparagus

#orzo

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