Asparagus Orzotto

Name: Asparagus Orzotto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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); 1/8 lb. prosciutto or pancetta, (chopped); 1 cup orzo; 1/2 cup dry white wine; 1/4 cup Parmesan cheese, (plus more for serving); 1/4 tsp. salt, (or to taste); 1/8 tsp. freshly ground black pepper, (or to taste)

by Michelle | Published: Mar 23, 2018. Modified: Apr 16, 2020 | 1012 words. About 6 minutes to read this article. | Post may contain affiliate links

Asparagus Orzotto 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*.**

I was recently reminded that every time I post an “orzotto” recipe that uses orzo pasta rather than true Italian orzo, I need to explain. Add a disclaimer? Asterisk?

*This is not an authentic Italian dish.*

True orzotto involves pearl barley. You make it the same way you would a risotto. There.

For my version, I’m using orzo pasta (which is “risoni” in Italian). I’ve co-opted the name 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 asterisk 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

I’m sharing my asparagus orzotto at:
2019

#CookblogShare, guest hosted here at Flipped-Out Food!

2018

#CookBlogShare, a great food blogger recipe-share at Recipes Made Easy.
#RecipeOfTheWeek hosted by A Mummy Too.
#BrillBlogPosts, a link party with a variety of lifestyle reads hosted by Honest Mum.

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