Orzo Risotto with Asparagus, Spinach, and Peas

Discover Orzo Risotto with Asparagus, Spinach, and Peas. Review the available recipe details and open the credited original source for the complete preparation method.

• 1 tablespoon extra virgin olive oil ↔ Remplacer
• 1 leek ((white and light green parts only), thinly sliced (about 1 cup)) ↔ Remplacer
• Kosher salt ↔ Remplacer
• 2 garlic cloves, (minced) ↔ Remplacer
• 1 cup orzo ↔ Remplacer
• 2 1/2 cups chicken stock (or vegetable broth) ↔ Remplacer
• 1 pound asparagus, (trimmed and cut on the bias into 1-inch pieces) ↔ Remplacer
• 6 ounces baby spinach ((about 3 cups), coarsely chopped ) ↔ Remplacer
• 3/4 cup frozen peas ↔ Remplacer
• 1/2 cup crumbled fresh goat cheese ((2 ounces)) ↔ Remplacer
• 1 teaspoon lemon zest ((from 1 lemon)) ↔ Remplacer
• Freshly ground black pepper ↔ Remplacer
• 1/2 cup chopped fresh parsley ↔ Remplacer
• 1/4 cup chopped fresh mint ↔ Remplacer
• Parmesan cheese ((optional), to serve) ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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