Orzotto with Green and White Asparagus

Photo: Francesco Tonelli; Styling: Tiziana Agnello

Orzo takes the place of Arborio rice in Orzotto with Green and White Asparagus--a risotto-style dish that turns rich and creamy as it's stirred to doneness. Tender asparagus and fresh lemon zest add the welcome flavors of spring in this pasta dish.

Yield: Serves 4 (serving size: 1 1/4 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 33 Minutes
Total: 33 Minutes

Nutritional Information

Amount per serving
  • Calories: 401
  • Fat: 10.1g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 20g
  • Carbohydrate: 56.9g
  • Fiber: 6.2g
  • Cholesterol: 17mg
  • Iron: 3.5mg
  • Sodium: 580mg
  • Calcium: 246mg

Ingredients

  • 3 1/2 cups unsalted chicken stock
  • 1 tablespoon unsalted butter
  • 2 teaspoons extra-virgin olive oil
  • 1 1/4 cups chopped red scallions or green onions
  • 1 1/2 cups uncooked orzo pasta
  • 1 1/2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 3/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 pound green asparagus, trimmed and cut into 1-inch pieces
  • 1/2 pound white asparagus, trimmed and cut into 1-inch pieces
  • 2 ounces Parmigiano-Reggiano cheese, grated and divided (1/2 cup)
  • 1 tablespoon minced flat-leaf parsley

Preparation

  1. 1. Bring stock to a simmer in a saucepan (do not boil). Keep warm.
  2. 2. Heat a saucepan over medium-low heat. Add butter and oil; swirl to coat. Add scallions; cook 7 minutes, stirring occasionally. Add orzo; cook 2 minutes, stirring frequently. Stir in rind, juice, salt, and pepper. Add 1/2 cup stock to pasta mixture; cook 2 1/2 minutes or until liquid is nearly absorbed, stirring frequently. Reserve 1 cup stock. Add remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 13 minutes). Stir in remaining 1 cup stock and asparagus; cook 7 minutes or until asparagus is tender, stirring occasionally. Remove from heat; stir in half of cheese. Sprinkle with remaining cheese and parsley. Serve immediately.
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