This orzo with asparagus and prosciutto is cooked risotto-style in broth and finished with Pecorino and a dab of butter for a rich, comforting dish. It's an easy, one-pan recipe that feels a little elevated but comes together fast enough for a weeknight.
Love orzo? Try my orzo with feta, orzo al limone, Mediterranean orzo with shrimp, or zucchini orzo.
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Quick Look: Orzo with Asparagus and Prosciutto
⏱️ Prep Time: 20 minutes
🍳 Cook Time: 35 minutes
🕒 Total Time: 55 minutes
👥 Servings: 4-6
📊 Calories: ~410 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop-based
👩🍳 Main Ingredients: Orzo, asparagus, prosciutto
⭐ Difficulty: Easy-everything cooks in one pan
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Why You'll Love Orzo with Asparagus and Prosciutto
Risotto-style: Everything cooks in one pan, with the orzo starch giving the dish a creamy consistency.
Orzo cooks in broth: The orzo absorbs chicken broth rather than water, resulting in a truly flavorful dish.
Pecorino emulsification: This helps make the orzo creamy, without any cream.
Spring-time asparagus: Cooked until tender yet crisp.
What is orzo with asparagus and prosciutto?
Orzo with asparagus and prosciutto is a simple pasta dish that's especially popular in spring, when asparagus is at its peak. While some versions are light and lemony, this recipe takes a more Italian-American approach by cooking the orzo risotto-style in broth and finishing it with pecorino for a creamy, slightly indulgent dish.
I could eat orzo from now until the end of time, and the inspiration for this orzo with asparagus and prosciutto came from a peppery Parmesan orzo recipe Nancy Fuller developed many years ago.
It's a lovely risotto-like dish where orzo cooks in a mixture of broth and water, then finished with Parmesan, butter, and lots of arugula.
My variation replaces the arugula with asparagus (hello spring!) and prosciutto. I also replace the red onion with shallot, omit the water for an all-broth base, and shower it with Pecorino Romano. So easy, so divine.
For more pasta recipes, try my clam and pancetta pasta, creamy porcini pasta, caramelized shallot pasta, bucatini bolognese, or shrimp and chorizo pasta.
Jump to:
- Quick Look: Orzo with Asparagus and Prosciutto
- Why You'll Love Orzo with Asparagus and Prosciutto
- What is orzo with asparagus and prosciutto?
- Key Ingredients
- Variations & Substitutions
- How to Make Orzo with Asparagus and Prosciutto
- Pro Tips
- Orzo with Asparagus and Prosciutto FAQs
- Related Recipes
- Orzo with Asparagus and Prosciutto
Key Ingredients
See the recipe card for full ingredient and quantity information.
- Extra Virgin Olive Oil: I recommend always keeping EVOO on hand, if you don't already!
- Fresh Asparagus: Preferably the tips only (most tender). Avoid using canned asparagus (too limp and chewy).
- Shallot: For its unique oniony flavor.
- Prosciutto: For a salty bite and contrast to the sweet asparagus.
Variations & Substitutions
➢You can use chicken stock, vegetable stock, or vegetable broth instead.
➢Use Parmigiano Reggiano for a more subtle, nutty flavor.
➢Crisp up the prosciutto first for some crunch.
➢Use jamón (Spanish ham) instead.
➢Garnish the orzo with fresh herbs like parsley or basil.
➢Finish with a splash of heavy cream for even more creaminess.
➢Finish with some peas, a splash of fresh lemon juice/zest, or toasted breadcrumbs.
How to Make Orzo with Asparagus and Prosciutto
Step 1: Cook the asparagus in a pan with the olive oil for 2-3 minutes. Transfer it to a plate.
Step 2: Add the garlic and shallot and cook for 1-2 minutes, stirring often.
Step 3: Toast the orzo in the same pan for about 30 seconds. Pour in the wine and simmer for 2 minutes.
Step 4: Add the broth with the salt and pepper. Bring to a boil, then simmer, covered, until the orzo is fully cooked and has absorbed the broth, 10-15 minutes.
Step 5: Stir the asparagus back in along with the Pecorino Romano and butter.
Step 6: Add in the torn prosciutto, and give the orzo a final stir.
Pro Tips
➢Use only the asparagus tips: These are the most tender, but feel free to use the whole stalk if you prefer. You can also cut the asparagus into smaller pieces than the recipe calls for.
➢Save time by prepping ingredients: Rinse and cut the asparagus, mince the garlic and shallot, and tear/slice the prosciutto, storing everything in the fridge until you're ready to cook.
Orzo with Asparagus and Prosciutto FAQs
Orzo is shaped like rice, but it's pasta.
Yes, you can. It cooks faster than rice used for risotto, yet it creates a similarly creamy texture. Orzo cooked like risotto is often called "orzotto."
I highly recommend you use fresh asparagus for optimal texture, but you can use frozen in a pinch. Don't defrost it first; just cook it directly from frozen.
You can, but it's best eaten fresh, when it's at its creamiest.
Refrigerator: Store for up to 3 days.
Freezer: I don't recommend freezing most pasta, including this one. It's best eaten fresh or leftover from the fridge.
Reheat: Reheat in the oven or microwave. If you have leftover broth on hand, use it to remoisten the orzo first.
Related Recipes
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Orzo with Asparagus and Prosciutto
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups fresh asparagus cut into 1" or 1" and ½" pieces (Note 1)
- 1 garlic clove peeled and minced
- 1 large shallot peeled and minced
- 1 and ½ cups orzo
- ¼ cup dry white wine (Note 2)
- 2 and ½ cups low-sodium chicken broth
- ½ teaspoon kosher salt
- Ground black pepper
- ¼ cup grated Pecorino Romano cheese
- 1 tablespoon unsalted butter
- 4 slices prosciutto torn or sliced into small pieces
Instructions
- Heat the extra virgin olive oil in a large pan over medium-low to medium heat.
- Add the asparagus and cook for 2-3 minutes until they turn bright green, stirring occasionally. Transfer them to a plate.
- Add the garlic clove and shallot and cook for 1-2 minutes until soft and translucent, stirring often.
- Add the orzo and toast it for 30 seconds. Pour in the white wine and simmer for 2 minutes to cook off some of the alcohol.
- Pour in the chicken broth along with the kosher salt and some ground black pepper.
- Bring the broth to a boil, then reduce to a simmer. Cook, covered, until the orzo is tender and the liquid is absorbed, 10-15 minutes. Stir occasionally so the pasta doesn't stick to the bottom of the pan.
- Stir back in the asparagus along with the Pecorino Romano, butter, and prosciutto. Taste for salt. Serve and top with more Pecorino and ground black pepper, if desired. Cheers!
Notes
- Ensure you cover the pan when cooking the orzo, so it cooks more quickly and traps the liquid.
Nutrition
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This was so good that I ate more than I should have. Love the asparagus-and-prosciutto combo in this creamy pasta dish that doesn't even have cream!