Close-Up Toasted Orzo Risotto with Asparagus in white bowl
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5 from 1 vote

Toasted Orzo with Asparagus

Toasted orzo simmered in broth, perfect alternative to risotto.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Dish, Side Dish
Cuisine: American
Servings: 4 Servings
Calories: 164kcal
Author: Beth Mueller



  • 2 tablespoons Butter
  • 1 cups Orzo Pasta
  • 2 cans Condensed Chicken or Beef Broth
  • 1/2 bunch fresh Asparagus
  • 2 Cups Water more water may need to be added to finish cooking pasta


  • 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 condensed broth. Reduce heat to low and cover. Uncover and stir every couple of minutes, recovering after stirring. When the liquid is mostly absorbed into the pasta, add the other can of condensed broth. Uncover and stir every couple of minutes, recovering after stirring. 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.


  • I substitute asparagus with frozen peas on occasion, any frozen or fresh quick cooking vegetable can be used.


Serving: 1Cup | Calories: 164kcal | Carbohydrates: 14.7g | Protein: 9.3g | Fat: 7.8g | Saturated Fat: 4.2g | Cholesterol: 15mg | Sodium: 985mg | Fiber: 1.9g | Sugar: 2.36g