This easy Orzo with Bacon, Leeks, Peas, Spinach and Lemon is a one-pot meal that’s sure to become a regular on your dinner rotation!
One Pot Orzo with Bacon
I usually make this bacon/pea dish with risotto, but decided to try it with orzo this week, and it was so good! Simple dinner all in one pot. I love recipes that are not only easy to prepare, but also easy to clean up, and this one-pot meal ticks both those boxes! Thanks to bacon, leeks, peas, spinach and lemon, this dish is also packed with tons of flavor and nutrition. You can check out my Skinnytaste One and Done cookbook full of one pot recipes, and for even more one-pot orzo recipes check out this one One-Pot Orzo with Sausage, Spinach and Corn or this one One-Pot Chicken and Orzo. I also have a section here with lots of one pot meals.
Feel Better, Eat Better
Hi there, I’m Heather K. Jones—I’m a dietitian, the nutrition expert for the Skinnytaste cookbooks, and the founder of the weight and wellness program Feel Better Eat Better.
If you struggle with emotional eating or weight worries, be sure to check out my free Masterclass by clicking RIGHT HERE. You’ll find out the exact steps I teach my clients to create a loving relationship with food, your body and yourself, even if you’ve tried everything.
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What You’ll Need
I’m a big fan of simple Italian-style recipes that are created by combining few fresh and nutritious ingredients. Just like my wildly popular One-Pot Orzo with Sausage, Spinach and Corn recipe, this flavor-packed one-pot orzo with bacon, leeks, peas, and spinach, all topped with grated parmesan and a squeeze lemon, is one of those dishes you’ll want to make again and again. It’s easy, tasty and ready in under 30 minutes! – Heather
How To Make Orzo with Bacon
Here’s the step by step photos. See full instructions in recipe card below.
- Place the chopped bacon in a large, heavy-bottom sauce pot or Dutch oven. Cook the bacon over medium-high heat for 6 to 8 minutes, or until crispy.
- Add the leeks and sauté until soft, 3 to 4 minutes. Add the peas and sauté for 1 minute more.
- Add the orzo and chicken broth, stir to combine then bring to a boil. Reduce heat to medium-low and simmer 10 minutes, stirring every few minutes, scraping the bottom of the pot to make sure the orzo doesn’t stick.
- Remove from the heat, add the spinach, stir, then cover for a couple minutes or until the spinach has wilted. Top with parmesan, lemon zest and black pepper and serve with lemon wedges on the side.
Helpful Tips
When you’re making a recipe with a just few ingredients, it’s extra important to use the highest quality products you can find. For this orzo I used humanely-raised bacon from a regenerative farm, locally grown produce and organic Parmesan cheese.
Serving Suggestions
- I serve this dish with a simple salad with greens, radishes and tomatoes, and some Italian bread from my local bakery.
- Or try it with this simple arugula salad.
Orzo FAQs
Because orzo looks like rice, some people assume orzo is gluten-free, but traditional orzo is not gluten free. Gluten is a protein found in wheat, and orzo is usually made from semolina flour, a type of flour that comes from durum wheat. However, some brands, such as DeLallo, have created a gluten-free orzo.
Orzo and pasta can be a part of a healthy diet. It is a good source of carbohydrates, the bodies preferred energy source, and you can pair orzo with lots of different veggies and proteins to create a delicious and balanced meal.
More Orzo Recipes You Will Love
Yield: 4 servings
Serving Size: 1 1/2 cups
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Place the chopped bacon in a large, heavy-bottom sauce pot or Dutch oven. Cook the bacon over medium-high heat for 6 to 8 minutes, or until crispy.
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Add the leeks and sauté until soft, 3 to 4 minutes. Add the peas and sauté for 1 minute more.
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Add the orzo and chicken broth, stir to combine then bring to a boil. Reduce heat to medium-low and simmer 10 minutes, stirring every few minutes, scraping the bottom of the pot to make sure the orzo doesn’t stick.
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Remove from the heat, add the spinach, stir, then cover for a couple minutes or until the spinach has wilted. Top with parmesan, lemon zest and black pepper and serve with lemon wedges on the side.
Last Step:
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Serving: 1 1/2 cups, Calories: 314 kcal, Carbohydrates: 40 g, Protein: 17 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Sodium: 547 mg, Fiber: 4 g, Sugar: 4 g
