The 20-Minute Dinner I’ll Be Making All Summer Long

It feels fancy but it’s so, so easy.

By
Alexandra Shytsman
Alexandra Shytsman
Alexandra Shytsman
Alexandra Shytsman is a recipe developer, food photographer, and cookbook author. As the creator of The New Baguette, a plant-based recipe site, her mission is to demystify vegan food and inspire others to cook healthier meals at home. (The New Baguette is the winner of IACP's 2023 Food Blog of the Year award.)
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Updated May 12, 2025
Alexandra Shytsman
Orzo dish with greens and a wooden spoon in a pan

Simply Recipes / Alexandra Shytsman

Orzo—the elongated rice-shaped pasta—has quickly become one of my go-to cupboard staples. It’s quick-cooking, can be paired with many different flavors, and takes on a cozy, creamy texture when simmered. All of these factors make it an ideal stand-in for rice in “orzotto.”

While in Northern Italy, orzotto refers to risotto made with pearled barley instead of Arborio or Carnaroli rice. Here in the States, the term describes a risotto-style dish made with the mini pasta.

While I love classic risotto as much as the next person, I am just not willing to constantly stir a pot of rice for half an hour on a weeknight (call me crazy!). What makes American-style orzotto great is that it cooks in just a fraction of the time, and it requires just a couple of stirs throughout the whole cooking process.

Orzo is available in most supermarkets in the pasta section and is also more affordable than risotto rice. A total win-win.

Dish of orzo pasta with spinach and peas, garnished and served in a white bowl

Simply Recipes / Alexandra Shytsman

The Secret To Creamy Orzotto

What makes traditional risotto creamy is all that stirring. The near-constant agitation of the rice gradually releases starch from the grains, which binds with the hot cooking liquid and creates that luscious, silky texture.

To mimic those results in this recipe, I use coconut milk in the orzo cooking liquid. It makes the pasta ultra-creamy while leaving the dish totally dairy-free. And in case you’re wondering, no, it doesn’t make the orzo taste like a piña colada.

This spinach-pea orzotto is extra special thanks to lemon zest and juice, which brighten the dish and balance the richness of the coconut. You can garnish the orzotto with some grated Parmesan, if you’d like, or a sprinkle of nutritional yeast.

Orzo pasta with peas and greens on a plate with a fork

Simply Recipes / Alexandra Shytsman

Lemon Orzotto with Spinach and Peas

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 servings
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Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 1 small or 1/2 medium white or yellow onion, finely diced

  • 1/2 teaspoon salt, plus more to taste

  • 3 cloves garlic, minced

  • 2 1/2 cups vegetable broth

  • 1 1/4 cups orzo

  • 1 cup full-fat unsweetened coconut milk (about half a 13-ounce can)

  • Freshly ground black pepper, to taste

  • 1 medium lemon

  • 3 cups baby spinach (half a 5-ounce container)

  • 1 cup frozen peas

Method

  1. Cook the onions and garlic:

    Heat the oil in a 12-inch nonstick skillet or Dutch oven over medium heat. Add the onions and salt. Cook, stirring occasionally, until the onions are translucent, 3 to 5 minutes. (If the onions are starting to brown, lower the heat.)

    Add the garlic and cook until fragrant, about 30 seconds.

  2. Cook the orzo:

    Add the broth, orzo, coconut milk, and black pepper and cover the pan with a lid. Bring the liquid to a boil, then reduce the heat to low and simmer gently until the orzo is just shy of al dente, 7 to 10 minutes. Stir the orzo occasionally to prevent it from sticking to the bottom of the pan.

    While the orzo is cooking, zest the lemon, then squeeze it and measure 2 tablespoons of juice. Set aside.

  3. Add the spinach and peas:

    Add the spinach and peas to the orzo and stir until incorporated. Cook until the peas are warmed through and the spinach is fully wilted, 1 to 2 minutes.

  4. Finish and serve:

    Off the heat, add the lemon zest and 1 tablespoon lemon juice. Stir to combine. Taste and adjust the seasonings, adding more lemon juice, salt, or pepper as desired. Serve immediately.

    This orzotto is best served right away as it tends to dry out a bit as it cools. Store leftovers in the fridge for up to 3 days and reheat with a splash of water in the microwave.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
267 Calories
6g Fat
52g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 267
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 738mg 32%
Total Carbohydrate 52g 19%
Dietary Fiber 9g 32%
Total Sugars 12g
Protein 9g
Vitamin C 119mg 597%
Calcium 105mg 8%
Iron 4mg 20%
Potassium 629mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.