Cheesy Asparagus Orzotto Recipe

Introduction

This Cheesy Asparagus Orzotto is a creamy, comforting dish perfect for spring when asparagus is at its peak. Combining tender orzo pasta with fresh veggies, Parmesan, and basil, it’s a flavorful and satisfying meal that feels both fresh and indulgent.

Ingredients

• 2 tbsp. plus 1/4 cup extra-virgin olive oil, divided
• 1 bunch of asparagus (about 1 lb.), trimmed, or tough ends cut off and peeled
• 1 large leek, halved, white and pale green parts thinly sliced
• Kosher salt
• 1 1/2 cups orzo
• 2 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 3 cups low-sodium chicken or vegetable broth
• Freshly ground black pepper
• 1 cup frozen petite peas
• 1 oz. Parmesan, finely grated (about 1/2 cup)
• 1/4 cup heavy cream
• 2 tbsp. unsalted butter
• 1/4 cup thinly sliced fresh basil leaves, plus more for serving

Instructions

1. Step 1: In a large Dutch oven or heavy pot over medium-high heat, heat 2 tablespoons of olive oil until very hot. Arrange the asparagus in the pot in an even layer, cover, and cook, turning halfway through, until crisp-tender and charred in spots, about 4 minutes. Transfer asparagus to a cutting board and season with salt.
2. Step 2: Wipe out the pot. In the same pot over medium-high heat, heat the remaining 1/4 cup olive oil. Add the leeks and season with a pinch of salt. Cook, stirring, until just softened, about 3 minutes.
3. Step 3: Stir in the orzo and garlic. Cook, stirring frequently, until the orzo is toasted and the garlic is fragrant, about 2 minutes. Add the white wine and cook, scraping up any browned bits, until the wine is absorbed, 2 to 3 minutes.
4. Step 4: Stir in the broth, 1/2 teaspoon salt, and a few grinds of black pepper. Bring to a simmer, then reduce heat to low, cover, and cook until the orzo is tender, 12 to 15 minutes.
5. Step 5: Meanwhile, cut the asparagus crosswise into 1-inch pieces.
6. Step 6: Add the peas to the orzo mixture, cover, and cook until the peas are warmed through, about 2 minutes. Remove from heat.
7. Step 7: Stir in the Parmesan, heavy cream, and butter until the butter is melted. Then gently fold in the asparagus and sliced basil. Season with salt and pepper to taste.
8. Step 8: Serve topped with additional fresh basil leaves for a bright, fresh finish.

Tips & Variations

• Use vegetable broth to make this recipe vegetarian-friendly without losing flavor.
• If you prefer a nuttier flavor, try substituting Parmesan with Pecorino Romano cheese.
• For added texture, sprinkle toasted pine nuts or slivered almonds on top before serving.
• To make this dish vegan, omit the butter and cream, use plant-based alternatives, and replace Parmesan with nutritional yeast or a vegan cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water and gently warm on the stove or in the microwave to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used and added at the same step. They may require a slightly longer cooking time until tender.

Is orzotto different from risotto?

Orzotto is a similar dish to risotto but uses orzo pasta instead of rice. It cooks faster and offers a slightly different texture but delivers the same creamy, comforting result.

Cheesy Asparagus Orzotto Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

This Cheesy Asparagus Orzotto is a creamy, comforting dish that combines tender asparagus, toasted orzo pasta, sweet peas, and a rich blend of Parmesan cheese and cream. Perfect as a main or a side, this recipe delivers a deliciously flavorful and elegant dish that’s easy to prepare on the stovetop.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 bunch of asparagus (about 1 lb.), trimmed, or tough ends cut off and peeled
• 1 large leek, halved, white and pale green parts thinly sliced
• 2 garlic cloves, finely chopped
• 1 cup frozen petite peas
• 1/4 cup thinly sliced fresh basil leaves, plus more for serving

Liquids & Oils

• 2 tbsp. plus 1/4 cup extra-virgin olive oil, divided
• 1/2 cup dry white wine
• 3 cups low-sodium chicken or vegetable broth
• 1/4 cup heavy cream

Grains & Pasta

• 1 1/2 cups orzo

Dairy

• 1 oz. Parmesan, finely grated (about 1/2 cup)
• 2 tbsp. unsalted butter

Seasonings

• Kosher salt
• Freshly ground black pepper

Instructions

1. Char the asparagus: In a large Dutch oven or heavy pot over medium-high heat, heat 2 tablespoons of olive oil until very hot. Arrange the trimmed asparagus in an even layer in the pot, cover, and cook, turning halfway through, until the asparagus is crisp-tender and charred in spots, about 4 minutes. Transfer the asparagus to a cutting board and season with salt.
2. Prepare the orzotto base: Wipe out the pot to remove any residue. Over medium-high heat, heat the remaining 1/4 cup of olive oil. Add the sliced leeks and season with a pinch of salt. Cook, stirring occasionally, until the leeks are just softened, about 3 minutes. Stir in the orzo and garlic, cooking and stirring frequently until the orzo is toasted and the garlic is fragrant, about 2 minutes.
3. Deglaze with wine: Pour in the dry white wine and cook, scraping up any browned bits from the bottom of the pot, until the wine is mostly absorbed, about 2 to 3 minutes.
4. Add broth and simmer: Stir in the low-sodium broth, 1/2 teaspoon of salt, and several grinds of freshly ground black pepper. Bring the mixture to a simmer. Reduce the heat to low, cover, and cook until the orzo is tender, 12 to 15 minutes.
5. Prepare asparagus pieces: While the orzo cooks, cut the charred asparagus crosswise into 1-inch pieces.
6. Incorporate peas and finish cooking: Add the frozen petite peas to the orzo mixture, cover, and cook for about 2 minutes until the peas are warmed through. Remove the pot from heat.
7. Finish the orzotto: Stir in the finely grated Parmesan, heavy cream, and unsalted butter; mix until the butter is fully melted and the mixture is creamy. Fold in the asparagus pieces and sliced fresh basil. Adjust seasoning with additional salt and freshly ground black pepper to taste.
8. Serve: Garnish with more fresh basil leaves before serving.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Fresh asparagus can be substituted with frozen, but fresh gives the best texture and flavor.
• Dry white wine can be omitted or replaced with additional broth if desired.
• Make sure to toast the orzo well to add a nutty flavor to the dish.
• This dish pairs beautifully with grilled chicken or fish if served as a side.

Keywords: Cheesy Orzotto, Asparagus orzotto, Italian risotto, easy stovetop recipes, creamy orzo, asparagus recipes, vegetarian dinner