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parmesan orzo

One Pot Parmesan Orzo

  • Author: Suruchi Avasthi
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


This one-pot parmesan orzo is an easy vegetarian dinner for cozy weeknights.


Units Scale
  • 23 tablespoons of olive oil
  • 1 large leek, thinly sliced and cleaned
  • 1 teaspoon dried thyme
  • 1 cup orzo pasta
  • 1 large zucchini, shredded
  • 1 1/2 cups chopped asparagus
  • 4 cups of vegetable broth
  • 1 cup frozen peas, thawed
  • 1 small bunch of kale, chopped
  • 1/4 cup heavy cream or milk of choice
  • 1/2 cup grated parmesan


  1. Add oil to a large stove top pot and bring to a medium heat.
  2. Add the leek with a big pinch of salt, pepper, and dried thyme. Stir to combine and cook for about 10 minutes, stirring frequently, until the leek begins to soften and caramelize.
  3. Add the dry orzo to the pot and stir to combine, toasting for about 2 minutes.
  4. Add the zucchini and asparagus to the pot with the 4 cups of vegetable broth. Bring up to a boil, then lower the heat to a simmer. Cook orzo according to package instructions until cooked through and has thickened.
  5. Add the peas and the kale in the last few minutes of cooking.
  6. Remove the pot from heat and add the cream and parmesan. Stir to combine until smooth and creamy. Salt and pepper to taste.
  7. Top with a squeeze of lemon juice and fresh herbs if desired.
  • Prep Time: 10
  • Cook Time: 20 minutes
  • Category: Dinner

Keywords: orzo, parmesan, vegetarian