Ingredients

The following ingredients have 4 Servings
  • 3 cups low sodium vegetable broth
  • 2 cups uncooked orzo
  • ¾ cup asparagus (, cut into 1-inch pieces)
  • 4 ounces creamy goat cheese (, crumbled)
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil (, divided)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest

Instruction

  • Combine the vegetable broth, orzo, and 1 tablespoon of the olive oil to a medium saucepan over medium-high heat. Bring to a boil, then add in the cut asparagus.
  • Cook, uncovered, for 8-10 minutes, stirring frequently (similar to how you would cook risotto), until the orzo is al dente and the liquid has been absorbed.
  • Remove saucepan from heat and mix in the remaining 1 tablespoon of the olive oil, goat cheese, salt, pepper, lemon juice and lemon zest.
  • Orzo salad can be served hot, at room temperature or even chilled.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.