This Asparagus Orzotto recipe makes a lovely side dish for any spring meal, or a light meal by itself. Vibrant and fresh, the dish is done in less than 30 minutes.
Is it spring yet?!
(Updated post.) Well, it is on paper. But this is Wisconsin, after all, and the temperatures are still languishing in the 20s.
I am not a huge fan of hate winter, so spring can't get here quickly enough.
Among my favorite "spring things" (in no particular order) are:
1) the first crocuses poking their fragile heads through the snow,
2) the emergence of my neighbors from hibernation,
3) the return of the outdoor Dane County Farmers' Market, and
4) asparagus. #3 and #4 are closely intertwined because asparagus is one of the first items of produce to hit the stands at the farmers' market.
And so, when I found myself staring at an uncharacteristically gorgeous bunch of asparagus in my local grocery's produce section in the middle of January, I decided to snap it up and use it in a new recipe.
"At least it can taste like spring," I told myself.
I give you Asparagus "Orzotto."
A quick note here: This is not an authentic Italian dish.
True orzotto involves pearl barley. You make it the same way you would a risotto.
For my version, I'm using orzo pasta (which is "risoni" in Italian). I've co-opted the name not only because it's because this dish, too, is made the same way that you would make a risotto.
But it's done faster than either pearl barley or arborio rice. (And, after all, that's the heart of Flipped-Out Food's mission.)
This "orzotto" is every bit as delicious as risotto—only much faster and hands-off to make. Win-win.
All told, this asparagus orzotto (dispensing with the air quotes now, thank you) takes about 30 minutes.
The recipe includes saffron. Not only does it impart a gorgeous, bright-yellow hue to the orzotto, but it also lends a subtle-but-delicious, hard-to-pin-down flavor in the background.
A couple of notes on making the asparagus orzotto.
First, I had envisioned making this dish with pancetta rather than prosciutto, but reconnaissance at the deli counter failed to turn any up.
How does a grocery not have pancetta?! (I'm looking at YOU, Pick 'n' Save!)
Second, I par-cooked the asparagus, stirring it in when the orzotto had finished cooking.
Third, I stirred in a good amount of Parmesan cheese just before plating.
Finally, I arranged some asparagus tops I'd set aside so everything looked pretty and springy and...
Not like the dead of winter.
You can be sure I'll be among the first in line this spring, when, at long last, the Dane County Farmers' Market returns to Capitol Square and the first asparagus hits the stands.
You'll love asparagus orzotto, either as a side dish or a light main. Happy Spring!
—xoxo Michelle
Asparagus Orzotto
Asparagus Orzotto makes a delicious, beautiful side dish for just about any spring meal.
Ingredients
- 3 tbsp. olive oil, divided
- 2 cups chicken stock
- 5 saffron threads
- 1 lb. asparagus, woody ends removed and sliced into 1" lengths (keep tops separated)
- 2 shallots, finely minced
- ⅛ lb. prosciutto or pancetta, chopped
- 1 cup orzo
- ½ cup dry white wine
- ¼ cup Parmesan cheese, plus more for serving
- ¼ tsp. salt, or to taste
- ⅛ tsp. freshly ground black pepper, or to taste
Instructions
- Add the chicken stock to a saucepan over medium heat.
- Bring a pot with 4 quarts of water and 3 tbsp. salt to a boil. Boil the asparagus in the salted water for about 2 ½ minutes, then add the tips and boil for an additional minute or so, until everything is crisp-tender. Drain the asparagus and add it to an ice water bath for 1-2 minutes. Drain off the ice water and toss the asparagus with 1 tbsp. of the oil. Set aside.
- Crumble saffron threads into the simmering chicken stock.
- In a heavy-bottomed saucepan over medium heat, sauté shallots and prosciutto (or pancetta) in the remaining 2 tbsp. olive oil for 2 minutes or until shallots are softening and translucent. Add the orzo, continuing to sauté for 2 additional minutes.
- Add the wine, stirring until wine is completely absorbed.
- Gradually add the chicken stock in a slow, steady stream, stirring until all stock is added to the pan. Add salt. Bring the mixture to a simmer, reduce the heat to medium-low, cover, and let cook, stirring occasionally, for 8-10 minutes, or until it's soft enough to suit your taste. Note: if the orzo has completely absorbed the stock but is still chewy, add ¼ cup hot water (or as needed) and continue to cook until the additional liquid is absorbed and the texture is right (the orzotto should be creamy, but not gluey at all).
- Reserve some asparagus tops for garnish. Stir remaining asparagus into the orzotto and remove pot from the heat. Stir in the Parmesan cheese and black pepper. Serve sprinkled with Parmesan cheese and additional freshly ground black pepper. Garnish with the reserved asparagus tops. Enjoy!
Notes
To make this recipe gluten free, simply substitute arborio rice. Also lengthen the cooking time to 18–22 minutes, until the rice is al dente (slightly firm when you bite it, but not crunchy).
Nutrition Information:
Yield: 4 Serving Size: ¾ cupAmount Per Serving: Calories: 368Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 24mgSodium: 822mgCarbohydrates: 31gFiber: 4gSugar: 6gProtein: 15g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!
Michelle Domonkos says
Hi Michelle,
I’ve just discovered you (loving your recipes!) and would love to make this alongside the Herbed Rack of Pork but I have celiac disease and need to eat gluten-free. Any tips on making this Arborio rice? Would the proportions be the same with just a longer cook time?
Thanks from
Another Michelle 🙂
Michelle says
Hi there, Michelle! Thank you for the kind comment. You are correct: all you need to do to make this with Arborio rice is lengthen the cook time. I've actually updated the recipe to include this as a gluten-free option. Thank you for that nudge! 🙂
LG says
This is not orzotto. Orzotto is an Italian dish made with pearl barley. It's essentially the same as risotto but made with 'orzo' which is pearl barley.
In Italy the type of pasta that you are using
Is called Risoni and it's just used for soups or baby/old people meals as it overcooks easily.
Michelle says
Thanks. I explain about orzo pasta not being the same as true orzo (pearl barley) in my first "orzotto" post. This dish is made using a very similar method to a risotto, but simply with orzo pasta rather than arborio rice or pearl barley—so I co-opted the name. Because it is made with pasta, this is a much faster dish. If you follow the directions here, the pasta comes out perfectly al dente. Orzo (or risoni) is delicious in soups, salads, or side dishes for any age—I've never had any issues with overcooking it. To each his own. Have a great day!
Helen - Cooking with my kids says
Daffodils are my favourite 'spring thing'
This looks so easy and delicious - my kids refuse to eat regular risotto which is a pain as I really like it but this might just be a compromise they'll actually eat! #cookblogshare
Michelle says
Ooohh, I hope they like it!! Thanks for stopping by, Helen!
Eb Gargano | Easy Peasy Foodie says
I totally agree about winter! I hate it too - especially as I am one of those people who really feels the cold. Really hope it's staring to warm up for you guys now! Love, love, love asparagus - and this orzotto sounds like such a great way to eat it - especially as it is so easy peasy and ready nice and quickly - my kinda food! 😀 Eb x
Michelle says
Yes, I am really sensitive to cold as well. It is warming up, but there's a cold snap expected this weekend—UGH! 😐 I hope you love the orzotto!
Hannah says
This looks so vibrant and delicious! #cookblogshare
Michelle says
Thanks, Hannah!! 🙂
Jacqui Bellefontaine says
Our English asparagus is just making an appearance i picked up the first bunch of local ( to our weekend escape) asparagus this Easter and you really can not beat locally grown asparagus the flavour is so good. Locve the look of this recipe I hope to try when I can get some more.
Michelle says
Thank you, Jacqui! Thank goodness for Spring!
Jhuls | The Not So Creative Cook says
This looks like an amazing meal, Michelle. Thanks for sharing!
Michelle says
Thank you, Jhuls!! 🙂
Deborah says
Asparagus season is here with the perfect, thin little stalks. I was hosting Easter dinner and wanted something special to go with my salad and chicken rollatini (your recipe as well) and so I picked this. It was a big hit, even though my dad swears he doesn’t like asparagus. Another great part about this - I was able to make this the night before. Winner, winner, side dish to chicken dinner...yum!!!!
Michelle says
LOVE IT!!! I'm so glad that this dish was a hit, Deborah! Thanks for sharing your experience!
jenny walters says
This dish is right up my street.I could eat it every day.Delicious.Pinned!
Michelle says
Thanks so much, Jenny! I hope you love it!
Monika Dabrowski says
With this recipe I feel like spring is truly around the corner, looks delicious! #CookBlogShare
Michelle says
Thank you, Monika! I feel the same way, even though we're supposed to get more snow later this week! 😉
Honest Mum says
How delicious and vibrant and tasty does this look. Adore your photography too. You are SO talented x
Michelle says
Thank you so much, Vicki—you are so sweet!!!
Eb Gargano | Easy Peasy Foodie says
Oh I am so with you on the hating winter thing - brrrr. I can't wait until the weather warms up and I stop having to wear like 4 jumpers. Asparagus is one of my favourite things about spring - and I love what you've done with it here...sounds utterly delicious - and easy. Right up my street!! Eb x
Michelle says
Thank you so much, Eb! I am just about to explode being cooped up inside, but for now I have to bring Spring indoors with dishes like this. 😉
Janette@CulinaryGinger.com says
I eat so much asparagus in the spring and I'm always looking for new inspiration, thank you for sharing this looks so good.
Michelle says
Thanks, Janette! Asparagus is the bomb!
Luci's Morsels says
This looks delicious! I love asparagus and this recipe looks like it certainly wouldn't disappoint. I need to try this one ASAP! Thanks for sharing. Luci’s Morsels | fashion. food. frivolity.
Michelle says
Thanks, Luci!
Rae says
I really should be going to Farmer's Market more often. This is the perfect recipe to use an abundance of asparagus in!
Michelle says
Thanks, Rae! I absolutely love going to Farmers' Markets.
Juli says
My husband loves asparagus. Will have to give this a try. Looks yummy!
Michelle says
Thanks, Juli! I hope it's a hit!
Allison - Celebrating Sweets says
This looks so creamy and delicious! The asparagus makes it perfect for spring!
Michelle says
Thanks, Allison!