Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 4

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.

Domenica Marchetti
Recipe by Cooking Light March 2013

Gallery

Francesco Tonelli; Styling: Tiziana Agnello

Recipe Summary

hands-on:
33 mins
total:
33 mins
Yield:
Serves 4 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring stock to a simmer in a saucepan (do not boil). Keep warm.

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  • 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.

Nutrition Facts

401 calories; fat 10.1g; saturated fat 4.5g; mono fat 3.5g; poly fat 0.5g; protein 20g; carbohydrates 56.9g; fiber 6.2g; cholesterol 17mg; iron 3.5mg; sodium 580mg; calcium 246mg.
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