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Cheesy Asparagus Orzotto Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/cheesy-asparagus-orzotto-recipe/