Orzotto with Green and White Asparagus

Name: Orzotto with Green and White Asparagus
Total time: 33 min
Yield: Serves 4 (serving size: 1 1/4 cups)
Ingredients: 3 ½ cups unsalted chicken stock; 1 tablespoon unsalted butter; 2 teaspoons extra-virgin olive oil; 1 ¼ cups chopped red scallions or green onions; 1 ½ cups uncooked orzo pasta; 1 ½ teaspoons grated lemon rind; 1 tablespoon fresh lemon juice; .38 teaspoon salt; ¼ teaspoon black pepper; ½ pound green asparagus, trimmed and cut into 1-inch pieces; ½ 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

8 Ratings
4 Reviews

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.

By Domenica Marchetti

Recipe by Cooking Light March 2013

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Credit: Francesco Tonelli; Styling: Tiziana Agnello

Recipe Summary

hands-on:

33 mins

total:

33 mins

Yield:

Serves 4 (serving size: 1 1/4 cups)

Nutrition Info

Directions

Step 1
Bring stock to a simmer in a saucepan (do not boil). Keep warm.

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Step 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.

Nutrition Facts

Per Serving:

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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ClassyCook

06/15/2016

This recipe was delicious. The only change I made was in using only green asparagus. My husband is not a fan of risotto, but he does like orzo, so this was a perfect compromise. I was impressed by the creaminess and flavor.

LDombeck

03/05/2013

I used whole wheat orzo and all green asparagus. This was good and tasty. I do love to make risottos and this took about the same effort and time. But I prefer a rice risotto for it's more creamy texture and flavor. So though this was good, I personally probably won't make it again just b/c if I am going to spend time making a risotto, I would prefer it with the rice.

Marilyn14

02/28/2013

Really tasty dinner. However, my asparagus were a bit undercooked so I think next time I will steam for a few minutes beforehand. Will definitely make again!

BenKing

02/16/2013

OUTSTANDING dish!!!! I used Whole Wheat Orzo instead. It came out great.

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Orzotto with Green and White Asparagus

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Orzotto with Green and White Asparagus

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Orzotto with Green and White Asparagus

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Orzotto with Green and White Asparagus