This easy Orzo with Bacon, Leeks, Peas, Spinach and Lemon is a one-pot meal that’s likely to become a favorite in your dinner rotation.
One Pot Orzo with Bacon
I often make this bacon-and-pea combination as a risotto, but switching to orzo produced an equally comforting, faster result. This recipe delivers a satisfying dinner made in a single pot, which means less hands-on time and an easy cleanup. Crispy bacon, mild leeks, bright peas, tender spinach and a squeeze of lemon make a balanced dish that’s full of flavor and easy to adapt to what’s on hand.
About the Author
Hi, I’m Heather K. Jones, a registered dietitian and the nutrition expert for the Skinnytaste cookbooks. I create recipes that are flavorful, approachable and focused on real ingredients. This orzo dish is a quick, nutritious option for weeknights.
What You’ll Need
This recipe follows a simple Italian-style approach: a few fresh ingredients combined to create depth of flavor. The dish finishes with grated Parmesan and lemon zest for brightness. It’s quick—ready in under 30 minutes—and makes a comforting main course alongside a simple salad or crusty bread.
How To Make Orzo with Bacon
Below are step-by-step photos and a concise set of instructions. Full ingredient and step-by-step details are in the recipe section further down.
- Place chopped bacon in a large, heavy-bottomed saucepan or Dutch oven and cook over medium-high heat until the bacon is crispy, about 6–8 minutes.
- Add the chopped white part of the leek and sauté until soft, 3–4 minutes. Stir in the peas and cook another minute.
- Add the orzo and chicken broth, stir to combine, and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally and scraping the bottom so the orzo doesn’t stick.
- Remove from heat, stir in the baby spinach until wilted, then cover for a couple of minutes. Finish with freshly grated Parmesan, lemon zest, and a few grinds of black pepper. Serve with lemon wedges.
Helpful Tips
Because this recipe uses only a few ingredients, choose the best-quality items you can find: good bacon, fresh or well-drained frozen peas, and aged Parmesan. For milder onion flavor, use only the white and pale green parts of the leek and make sure to rinse well if it has any grit. Use low-sodium broth so you can control the seasoning at the end.
Serving Suggestions
- Pair the orzo with a crisp green salad—arugula or mixed greens with radishes and tomatoes works well.
- Serve with slices of crusty Italian bread to mop up any flavorful sauce.
- To make it heartier, add cooked chicken or white beans for extra protein; to make it vegetarian, substitute smoked mushrooms or a smoked salt for the bacon and use vegetable broth.
Orzo FAQs
Traditional orzo is made from durum wheat semolina and is not gluten-free. If you need a gluten-free option, seek out orzo made specifically from rice, corn, or other gluten-free grains sold as gluten-free orzo.
Orzo can be part of a healthy diet when paired with vegetables and lean proteins. It provides carbohydrates for energy and pairs well with nutrient-dense additions like spinach and peas to make a balanced meal.
Recipe
Orzo with Bacon, Peas, Spinach and Lemon
A simple and flavorful one-pot orzo with crispy bacon, leeks, peas, spinach and bright lemon — ready in about 30 minutes.
Ingredients
- 6 slices center-cut bacon, chopped
- 1 leek, white parts only, chopped
- 1 cup frozen peas
- 1 cup dry orzo
- 3 cups low-sodium chicken broth
- 2 cups packed baby spinach
- 1/4 cup freshly grated Parmesan
- 1 medium lemon, zested and cut into wedges
- Freshly ground black pepper, to taste
Instructions
- Cook the chopped bacon in a large, heavy-bottomed pot over medium-high heat until crispy, 6–8 minutes.
- Add the chopped leek and sauté until softened, 3–4 minutes; stir in the peas and cook an additional minute.
- Add the orzo and chicken broth, bring to a boil, then reduce to medium-low and simmer 10 minutes, stirring occasionally and scraping the bottom so the orzo doesn’t stick.
- Remove from the heat, stir in the spinach until wilted, then cover briefly. Top with Parmesan, lemon zest and black pepper. Serve with lemon wedges.
Nutrition (per serving)
Calories 314; Carbs 40 g; Protein 17 g; Fat 10 g; Fiber 4 g; Sodium 547 mg.
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More Orzo Ideas
- Greek-style orzo salads with cucumber, tomato and feta.
- Orzo with zucchini and tomato for a light summer side.
- One-pot orzo with sausage, spinach and corn for a heartier meal.
- Grilled vegetable orzo pasta salad, served chilled.
- Shrimp scampi with broccoli and orzo for a seafood twist.