Toasted Summer Orzo with Asparagus, Peas & Mint

Toast the breadcrumbs:

In a small skillet over medium heat, add 2Tbsp EVOO. Add the breadcrumbs. Toast, stirring frequently, until golden and crisp, about 3–4 minutes. Set aside to cool.

Sauté the vegetables:

In a large skillet or sauté pan, melt 1 tablespoon of butter over medium heat. Add the asparagus, peas, and scallions with a pinch of salt. Cook for 3–4 minutes until just tender and vibrant. Transfer to a plate and set aside.

Toast the orzo:

In the same pan, add 1 tablespoon butter and 1 tablespoon olive oil. Add the orzo and cook, stirring often, for 3–4 minutes until golden and nutty-smelling.

Deglaze and simmer:

Pour in the white wine and stir until mostly absorbed. Begin adding hot water (or broth), about ½ cup at a time, stirring frequently and letting it absorb before adding more — just like making risotto. Continue until the orzo is al dente and creamy, about 10–12 minutes.

Creamy finish:

Reduce the heat to low. Stir in the heavy cream and Parmesan until melted and silky. Fold in the cooked vegetables and season with salt and freshly ground black pepper to taste.

Final touches:

Off heat, stir in the lemon zest and chopped mint. Spoon into bowls and top with the toasted breadcrumbs just before serving.