Why You’ll Love This Recipe
This recipe is easy to make, full of fresh flavors, and incredibly creamy. The orzo is cooked in vegetable stock, which enhances its flavor, while the asparagus adds a refreshing crunch. The creamy goat cheese adds richness, and the lemon juice gives the dish a lovely citrusy zing. It’s comforting yet light, making it a perfect dish for any occasion!
Ingredients
- 1 1/2 cups vegetable stock
- 1 cup orzo pasta
- 2 tbsp olive oil (divided)
- 1 bunch asparagus, diced
- 4 oz goat cheese, crumbled
- Salt and pepper to taste
- 1 tbsp lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Orzo: In a medium saucepan, add the vegetable stock, orzo, and 1 tablespoon of olive oil. Heat over medium-high heat and bring it to a boil.
- Add the Asparagus: Once the liquid is boiling, add the diced asparagus. Cook uncovered for 8-10 minutes, stirring frequently, just like you would cook risotto. Stir occasionally until the orzo is al dente and the liquid has been absorbed.
- Finish the Dish: Remove the saucepan from the heat. Stir in the remaining 1 tablespoon of olive oil, crumbled goat cheese, salt, pepper, and lemon juice. Mix until the cheese is melted and the sauce becomes creamy.
- Serve: Transfer the dish to a serving plate and enjoy it warm or at room temperature. It’s perfect as a side dish or a light main course.
Servings and Timing
This recipe serves about 4 people. Preparation and cooking time is approximately 15-20 minutes, making it a quick and easy dish for busy days or special occasions.
Variations
- Add protein: For a more filling meal, you can add grilled chicken, shrimp, or chickpeas to this dish.
- More veggies: Feel free to add other vegetables such as spinach, peas, or zucchini for added flavor and nutrition.
- Herb variations: If you prefer, you can use fresh basil, thyme, or parsley instead of lemon juice for a different flavor profile.
- Dairy-free option: For a dairy-free version, replace the goat cheese with a plant-based cheese or nutritional yeast for a cheesy flavor.
Storage/Reheating
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on the stove with a splash of vegetable stock or water to loosen it up.
FAQs
1. Can I make this dish ahead of time?
Yes, you can make it ahead and refrigerate it. When you’re ready to serve, simply reheat and add a splash of stock or water to bring it back to its creamy consistency.
2. Can I use a different cheese instead of goat cheese?
Yes, you can substitute goat cheese with feta, cream cheese, ricotta, or even Parmesan, depending on your preferences.
3. Can I use a different type of pasta?
Yes! You can swap the orzo with other small pasta shapes, such as couscous, farro, or ditalini.
4. Can I use frozen asparagus?
Yes, you can use frozen asparagus if fresh isn’t available. Just make sure to thaw and drain it before adding to the orzo.
5. How can I make this dish spicier?
If you prefer a spicy kick, add some red pepper flakes or a pinch of cayenne pepper to the dish.
6. Can I add more vegetables to this recipe?
Absolutely! You can add vegetables like mushrooms, peas, or roasted bell peppers for more flavor and texture.
7. How long will this dish last in the fridge?
This dish can last up to 2 days in the refrigerator. Just be sure to store it in an airtight container.
8. Can I serve this dish cold?
Yes, this dish can be served at room temperature or chilled, making it great for meal prep or summer gatherings.
9. Can I use chicken broth instead of vegetable stock?
Yes, you can use chicken broth for added richness if you prefer. It will still give the dish great flavor.
10. Can I add lemon zest to the dish?
Yes! Lemon zest would be a great addition to enhance the lemon flavor and bring a fresh, citrusy aroma.
Conclusion
This creamy orzo with asparagus and goat cheese is a simple, comforting, and flavorful dish that’s easy to make and perfect for any occasion. With its creamy texture, fresh vegetables, and tangy lemon twist, it’s sure to become a favorite in your recipe rotation. Enjoy it warm or at room temperature for a light, satisfying meal!
Print
Goat Cheese Orzo Pasta Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This creamy orzo with asparagus and goat cheese is a rich, comforting dish made with tender asparagus, creamy goat cheese, and chewy orzo pasta. Brightened with lemon juice, it’s a light yet satisfying meal that’s perfect as a side or a main course. Quick and easy to make, it’s ideal for any occasion.
Ingredients
1 1/2 cups vegetable stock
1 cup orzo pasta
2 tbsp olive oil (divided)
1 bunch asparagus, diced
4 oz goat cheese, crumbled
Salt and pepper to taste
1 tbsp lemon juice
Instructions
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Cook the Orzo: In a medium saucepan, combine vegetable stock, orzo, and 1 tablespoon of olive oil. Bring to a boil over medium-high heat.
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Add the Asparagus: Once boiling, add the diced asparagus. Cook uncovered for 8-10 minutes, stirring occasionally, until orzo is al dente and the liquid has absorbed.
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Finish the Dish: Remove from heat and stir in the remaining 1 tablespoon of olive oil, crumbled goat cheese, salt, pepper, and lemon juice. Mix until the cheese is melted and the sauce becomes creamy.
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Serve: Transfer the dish to a serving plate. Enjoy warm or at room temperature as a side dish or light main course.
Notes
Add Protein: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
Extra Veggies: Add spinach, peas, or zucchini for added flavor and nutrition.
Herb Variations: Use fresh herbs like basil, thyme, or parsley for a different flavor profile.
Dairy-Free Option: Substitute goat cheese with plant-based cheese or nutritional yeast for a cheesy flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: American
