In a large pot, heat the olive oil and add the chopped onions and minced garlic. Add the orzo pasta and fry on medium-high heat for 2 minutes.
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Add the vegetable stock to the pot and bring to a boil. Reduce the heat and gently simmer the orzo for 10 minutes until the liquid is absorbed by the pasta. Stir the orzo regularly to prevent it from sticking.
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Once the orzo is cooked and tender, add the cream and cook for another 5 minutes until thick and creamy. Stir in the lemon juice, zest, and Parmesan.
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Add the diced bell pepper and edamame and stir with a spoon until well combined. Season with salt and pepper.
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