Orzo Primavera with Feta

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SERVES 4

WHY THIS RECIPE WORKS We wanted to make the most of a handful of spring vegetables that didn’t require excessive peeling, chopping, and blanching for a creamy orzo dish that rivaled pasta primavera. With our eye on the ingredient count, we bypassed the store-bought broth and made our own by simmering the tough leek greens and asparagus stalks in salted water. Following our standard method for making risotto, we toasted the orzo, sautéed the leek whites in the olive oil for an aromatic backbone, and then added our homemade broth to cook the orzo. Adding the asparagus to the skillet partway through cooking and stirring in the peas at the end ensured they were perfectly done and retained their color. While our orzo and vegetable dish was good, a sprinkling of marinated feta put it over the top—and we were able to swap out the olive oil for some of the marinade, which added even more flavor.

1	pound leeks
1	pound asparagus
1½	cups orzo
1½	cups (6 ounces) crumbled marinated feta, plus 2 tablespoons marinade
½	cup frozen peas
1	lemon

1. Chop leek greens and halve and thinly slice leek whites; keep greens and whites separate and wash both thoroughly using salad spinner. Chop tough ends of asparagus and slice spears ½ inch thick on bias; keep tough ends and spears separate. Bring leek greens, asparagus ends, 4 cups water, and ¼ teaspoon salt to simmer in medium saucepan, then lower heat to medium-low and simmer gently for 10 minutes. Strain through fine-mesh strainer into 4-cup measuring cup, pressing on solids to extract liquid; discard solids. (You should have 3½ cups broth; add water as needed.)

2. Toast orzo in 12-inch nonstick skillet over medium-high heat until golden, 3 to 5 minutes; transfer to bowl. Combine feta marinade, leek whites, and ½ teaspoon salt in now-empty skillet and cook over medium heat until softened, about 5 minutes.

3. Stir in toasted orzo and 3 cups strained broth, cover, and simmer gently for 5 minutes. Stir in asparagus spears, cover, and continue to cook, stirring often, until asparagus is nearly tender, about 7 minutes. Stir in peas, cover, and cook until heated through, about 1 minute; remove from heat.

4. Squeeze lemon for 2 teaspoons juice, stir into skillet, and season with salt and pepper to taste. Loosen consistency of orzo with remaining ½ cup broth as needed. Sprinkle with feta and serve.