No-Boil Creamy Baked Orzo with Asparagus, Peas and Lemon
Ingredients
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nonstick cooking spray
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8 ounces orzo
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3 cups chicken broth
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1 tablespoon unsalted butter
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1½ teaspoons salt
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½ teaspoon garlic powder
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¼ teaspoon black pepper
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Grease the pan
Lightly coat the interior of an 8 x 8” baking dish with nonstick cooking spray.
nonstick cooking spray
square baking dish
Add the ingredients
To the prepared baking dish, add the orzo, stock, butter, salt, garlic powder and pepper. Stir gently to dissolve the salt.
3 cups chicken broth
1 tablespoon unsalted butter
1½ teaspoons salt
½ teaspoon garlic powder
¼ teaspoon black pepper
spatula
measuring cups
measuring spoons
8 ounces orzo
Partially cover
Cover the dish tightly with foil, then pull back one corner to allow some steam to escape.
foil
Start cooking the orzo
Transfer the partially covered baking dish to the middle shelf of the June Oven. Cook the orzo 40 minutes, until it is almost tender. June will notify you when it’s time to add more ingredients.
Keep the June Oven hot
When June notifies you, remove the dish from the oven and set on a cooling rack or heatproof surface. Use the button below to keep the June Oven hot.
cooling rack
Add the ingredients
Carefully remove the foil to avoid steam burns and discard. Add the asparagus and mozzarella, if using. Zest the lemon directly into the dish and stir until the ingredients are evenly dispersed. Reserve the lemon.
1½ cups asparagus pieces
¼ cup shredded mozzarella
1 lemon
zester
Continue cooking the orzo
Place the uncovered dish on the middle shelf of the June Oven. Bake the orzo an additional 10 minutes, until the liquid is mostly absorbed and the asparagus is tender.
Finish the pasta
When June notifies you, remove the dish from the oven and set on a cooling rack or heatproof surface. Stir in the cream cheese, peas and herbs, if using. Keep stirring until the cream cheese has melted. If desired, thin the sauce with additional stock.
2 ounces cream cheese
⅓ cup frozen peas
3 tablespoons fresh herbs
cooling rack
chicken broth
Season and serve
Cut the lemon in half and squeeze about 1 tablespoon into the pasta and stir again.Taste the pasta and adjust the seasoning with additional salt, pepper and lemon juice. Serve immediately.
1 lemon
citrus juicer
salt
black pepper