Lemon Orzo Primavera

Heat oil in a large saute or frying pan over medium heat. Add orzo and cook approximately 2 minutes until golden. Add white wine if using and cook till absorbed. I usually use Sauvignon Blanc, but any nice white will do.
Add garlic, onion, and carrots (any veggies that may take a little longer to cook) and season with salt and pepper. Cook about 2 minutes. Next, add zucchini, yellow squash, and asparagus (any quicker cooking vegetables). Cook about 1-2 minutes. Add chicken broth and lemon zest, and bring to a boil. Reduce heat and let simmer till broth is absorbed and the orzo is cooked (about 10 minutes). Near end of cook time, add diced chicken and heat through (note: the chicken should have already been cooked prior to this point). Once it’s all cooked, add salt & pepper to taste, stir in parmesan cheese, and squeeze juice of half the lemon over top (more to taste), and serve.

*Note: you could make this vegetarian by using vegetable broth and no chicken. Aim for about 5-6 cups of chopped veggies total.