One-Skillet Lemon Orzo Risotto

with asparagus and Sweety Drop peppers

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Labor-intensive risotto takes a detour through easy-town in this delicious risotto variation. Bright lemon citrus pairs perfectly with asparagus, spinach, and Sweety Drop peppers. So easy. So quick. So yummy. So what are you waiting for? Let's do this thing.

In Your Box (serves 2)

  • Info
    ½ oz. Seasoned Croutons
  • Info
    6 oz. Orzo Pasta
  • 8 oz. Asparagus
  • 1½ oz. Sweety Drop Peppers
  • 1 Lemon
  • 2 tsp. Vegetable Base
  • Info
    1 oz. Grated Parmesan
  • Info
    ⅗ oz. Butter
  • 2 oz. Spinach
  • Info
    2 Tbsp. Basil Pesto

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    586
  • Carbohydrates
    82g
  • Fat
    22g
  • Protein
    20g
  • Sodium
    1493mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pan
  • 1 Wire-Mesh Strainer

Before You Cook

  • 1

    Cook the Orzo

    Once water is boiling, add orzo pasta and stir occasionally until al dente, 7-8 minutes. Reserve 1 cup pasta water. Drain pasta in a wire-mesh strainer. Reserve pan; no need to wipe clean. While orzo cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim woody ends off asparagus. Cut into 1" pieces on an angle. Crush croutons into small crumbs. Coarsely chop Sweety Drop peppers. Zest lemon, halve, and juice.

  • 3

    Sauté the Asparagus

    Return pan used to cook orzo to medium-high heat and add 2 tsp. olive oil. Add asparagus and stir occasionally until beginning to caramelize, 3-4 minutes. Combine reserved pasta water and vegetable base. Reduce heat to medium and stir in pasta water-vegetable base mix.

  • 4

    Start the Orzo Risotto

    Reduce heat to medium-low and return drained orzo to pan. Stir in Parmesan, butter, half the crushed croutons (reserve remaining for garnish), and ¼ tsp. salt.

  • 5

    Finish the Orzo Risotto

    Add spinach, Sweety Drop peppers (to taste), and 1 Tbsp. lemon juice to pan. Stir occasionally until spinach wilts and risotto thickens, 1-2 minutes. Remove from burner and season with ¼ tsp. salt and a pinch of pepper. Plate dish as pictured on front of card, garnishing with lemon zest (to taste), basil pesto, and remaining crushed croutons. Bon appétit!

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