Description
A creamy and comforting cheesy asparagus orzotto made with tender orzo pasta, fresh asparagus, Parmesan, and mozzarella, finished with bright lemon zest for a fresh yet cozy meal.
Ingredients
Scale
- 1 cup orzo pasta, about 200 grams
- 1 tablespoon olive oil, about 15 milliliters
- 1 tablespoon butter, about 14 grams
- 1 small onion, finely chopped, about 100 grams
- 2 cloves garlic, minced
- 3 cups vegetable broth, about 720 milliliters, warm
- 1 bunch asparagus, about 250 grams, trimmed and cut into 2 centimeter pieces
- 0.75 cup grated Parmesan cheese, about 75 grams
- 0.5 cup shredded mozzarella cheese, about 50 grams
- 0.75 teaspoon salt, or to taste
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
- Place a large saucepan over medium heat and add olive oil and butter.
- Sauté onion and garlic until soft and fragrant.
- Stir in orzo and toast for 1 to 2 minutes.
- Add warm broth one ladle at a time, stirring occasionally and allowing the liquid to absorb before adding more.
- Halfway through cooking, add the asparagus pieces and continue adding broth gradually.
- Cook for 15 to 18 minutes total until the orzo is tender and creamy.
- Remove from heat and stir in Parmesan, mozzarella, lemon zest, salt, and black pepper until smooth and glossy. Serve immediately.
Notes
- Keep the broth warm for smoother absorption and creamier texture.
- Add the cheese off the heat to prevent a greasy consistency.
- Reheat leftovers with a splash of broth or water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
Keywords: cheesy asparagus orzotto, creamy orzo recipe, asparagus pasta, vegetarian orzo dish, easy weeknight pasta