Orzo Risotto with Asparagus
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Yum! Get ready for a mouthwatering experience with this Toasted Orzo Risotto recipe! Start by toasting the orzo in butter and cooking it in chicken broth until it’s risotto-style. Not only is it great for side dishes, but it’s also perfect for a meat-free dinner option. And if you need more culinary skills, no worries! This dish is the ideal beginner’s recipe! You’ll make a side dish like traditional risotto in no time, except this one is more forgiving.
But wait, there’s more! Did you know our beloved cheater risotto has become a trendy dish called ‘Pastasotto’? Pasta is used like arborio rice in risotto- what a match! We’ve enjoyed this heavenly dish in our home for over 15 years. And the best part? You can customize this orzo side dish to your liking!
Add some Parmesan on top for a touch of extra flavor, or change up the veggies. Asparagus and peas are my go-to veggies, but you can mix it up. With orzo, the possibilities are endless! So go ahead, experiment, and create your perfect one-pot main dish!
Ingredients & Substitutions
Butter – margarine won’t work well in this recipe; it has a high water content. The butter can be substituted using cooking oil. Choose one without much flavor, such as vegetable or light-tasting olive oil.
Orzo Pasta – Not all orzo is made the same. Choose a thicker orzo; the orzo that looks like broken spaghetti pieces won’t work well here. You want to use a brand that is shaped like rice. My second choice is to use Israel, pearl couscous, or acini di pepe.
Condensed Beef Broth – Starting with condensed broth will flavor the pieces of pasta. Pasta needs a lot of flavoring. The flavor will be muted if you start with regular stock or broth. Chicken broth and vegetable broth are perfect substitutions. Alternatively, you can first use any stock base or bouillon dissolved in hot water. Use about half the amount of water called for in the package directions.
Asparagus – Any vegetable can be used; make sure it is small enough to cook in the residual heat in the pan or par-cook your vegetables before adding. I use frozen peas in the winter. I toss them in frozen, stir, and cover. There is enough heat in the pasta to steam the peas. As the pasta cools, it will absorb more liquid and become thicker. You could even add some protein, and it becomes a one-pot main dish.
Preparing Asparagus
A quick way to prepare asparagus for this dish is to grab each stalk of asparagus in the middle and gently snap the ends off. It will naturally break just past the hard and woody stem piece.
You can cut it into pieces from there or continue snapping the asparagus as you would green beans.
How to Make Orzo Risotto
- Start with melting butter in a skillet over medium-high heat.
- Add orzo and stir to coat evenly.
- Cook, stirring frequently, until at least half of the orzo is lightly browned and fragrant.
- Next, pour one can of condensed broth into the pan.
- Reduce the heat to low and cover.
- Uncover and stir every few minutes, making sure to recover after stirring.
- When most of the liquid has been absorbed into the orzo, add a second can of condensed broth and repeat the process.
- Add half the water, cover, and continue simmering until most liquid is absorbed.
- Repeat with the remaining water.
- If needed, add water 1/2 cup while cooking until the orzo is cooked to perfection.
- Lastly, toss in your favorite quick-cooking vegetable like asparagus or peas, stir and recover, and let the heat from the pasta cook them up!
Enjoy!
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How to Store & Reheat Orzo Risotto
Store leftovers in the refrigerator, in an airtight container for up to 3 days.
Leftovers can be reheated in the microwave for 1 to 2 minutes, depending on the amount of leftovers. You may need to add a bit of water before reheating to loosen up the pasta.
Leftovers can also be reheated over low heat on the stove. Add about ¼ cup of water or broth for each cup of leftovers.
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Orzo Risotto
Equipment
Ingredients
- 2 tablespoons Butter salted or unsalted
- 1 cups Orzo Pasta
- 2 10.75 ounce cans Condensed Chicken or Beef Broth
- 1/2 bunch fresh Asparagus tough ends removed and cut into 1/2 inch pieces
- 2 Cups Water more water may need to be added to finish cooking pasta
Instructions
- In a skillet, melt butter over medium-high heat.
- Once melted, add orzo and toss to coat with butter.
- Continue to cook, stirring frequently over medium-high heat, until at least half of the orzo is lightly browned.
- Add 1 can of condensed broth. Reduce heat to low and cover.
- Uncover and stir every couple of minutes, recovering after stirring.
- Add the other can of condensed broth when the liquid is mostly absorbed into the pasta.
- Uncover and stir every couple of minutes, recovering after stirring.
- Add one cup of water and continue simmering until the water has been absorbed.
- Repeat with one more cup of water.
- If more liquid is needed, add water 1/2 cup at a time, covering and simmering as previously until pasta is cooked to your preferred tenderness.
- When pasta is done, toss in asparagus or peas. Re-cover the pan and allow the heat from the pasta to cook the chosen vegetable.
- Notes
- Any condensed broth can be used. You can also start with a homemade condensed stock or a strong stock made from a commercial stock base or bouillon.
- I occasionally substitute asparagus with frozen peas; any frozen or fresh quick-cooking vegetable can be used. Larger or longer cooking vegetables should be spar-cooked prior to adding to the pasta.
- If butter is unavailable, use light-tasting cooking oil, margarine has too high of water content for browning pasta.
- Up to ¼ cup parmesan cheese can be added at the end of cooking. Sprinkle the cheese over the pasta and stir to combine.
Notes
I occasionally substitute asparagus with frozen peas; any frozen or fresh quick-cooking vegetable can be used. Larger or longer cooking vegetables should be spar-cooked prior to adding to the pasta.
If butter is unavailable, use light-tasting cooking oil, margarine has too high of water content for browning pasta.
Up to ¼ cup parmesan cheese can be added at the end of cooking. Sprinkle the cheese over the pasta and stir to combine.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
This article first appeared on Pear Tree Kitchen.
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.