Creamy Pea and Asparagus Orzo

Just like risotto but so much simpler! Orzo pasta cooks up like rice. Mixed together with a simple, creamy sauce and vibrant spring flavors—asparagus, mushrooms, lemon, and peas—this recipe is a quick and easy side dish, perfect for pairing with chicken, fish, shrimp, and grilling.

Prep

Cook

Servings

4

Level

Easy

Ingredients

  • 3 cups water
  • 1½ cups orzo pasta
  • ½ package (4 ounces) Challenge Cream Cheese
  • 2 Tablespoons Challenge Butter
  • 1 shallot, finely chopped
  • 2 cups wild mushrooms, sliced
  • 1 pound fresh asparagus spears, cleaned
  • 1 cup peas
  • ¼ cup grated Parmesan cheese
  • 3 Tablespoons fresh-squeezed lemon juice
  • ½ cup fresh chopped herbs (mint, basil, and parsley)
  • salt and pepper

Directions

  • 1

    In a large pot, bring water to a boil. Add orzo to boiling water. Stir with a wooden spoon, cover and cook until tender, about 10-12 minutes. Immediately transfer orzo to a large bowl without draining. Stir in cream cheese. Set aside.

  • 2

    Heat a large skillet over medium-high heat. Melt butter, add shallot and cook until softened, about 2 minutes. Toss mushrooms into the butter, don’t stir them, and allow them cook until the edges become golden brown, about 3-5 minutes. Add asparagus and use a spatula to stir-fry with the mushrooms until the asparagus turns bright green, about 90 seconds. Then, add peas and toss the entire mixture into the orzo. Stir in parmesan, lemon juice, fresh chopped herbs. Salt and pepper to taste. Serve immediately.

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