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Lemon Orzo Primavera



Heat oil in a large saute or frying pan over medium heat.
Add orzo and cook approximately 2 minutes until golden.
Add white wine if using and cook till absorbed.
I usually use Sauvignon Blanc, but any nice white will do.
Add garlic, onion, and carrots (any veggies that may take a little longer to cook) and season with salt and pepper.
Cook about 2 minutes.
Next, add zucchini, yellow squash, and asparagus (any quicker cooking vegetables).
Cook about 1-2 minutes.
Add chicken broth and lemon zest, and bring to a boil.
Reduce heat and let simmer till broth is absorbed and the orzo is cooked (about 10 minutes).
Near end of cook time, add diced chicken and heat through (note: the chicken should have already been cooked prior to this point).
Once its all cooked, add salt & pepper to taste, stir in parmesan cheese, and squeeze juice of half the lemon over top (more to taste), and serve.
*Note: you could make this vegetarian by using vegetable broth and no chicken.
Aim for about 5-6 cups of chopped veggies total.