Orzo with Asparagus and Parmesan
Take advantage of springtime asparagus by making this wonderful orzo with asparagus and Parmesan. Toss in some salty prosciutto, and this quick dish becomes a well-rounded meal.
Recipe Mood: Comforting Pasta
Indulgence Level: Medium
Effort Level: Easy
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Ingredient-Stretching Tip: If you have enough chicken broth and white wine remaining from this recipe, use them for this fragrant shrimp and garlic-shallot rice.
I could eat orzo from now until the end of time, and even beyond, if I could figure out a way. This rice-shaped pasta is as versatile as it is delicious, and I love using it for non-sauce pasta dishes. I was inspired to create this orzo with asparagus and Parmesan from a recipe developed by Nancy Fuller several years ago.
It’s a delightful, risotto-like dish where you cook the orzo in a mixture of broth and water, then finish it 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 and omit the water for an all-broth base.
I love the original Fuller recipe, and this orzo with asparagus and Parmesan is just as creamy and satisfying. It’s also simple to make, and the salty prosciutto works nicely with the slightly sweet, grassy flavor of the asparagus.
Why You’ll Love This Orzo with Asparagus and Parmesan
Everything cooks in one pan: What’s better than cooking the supporting ingredients and the pasta in one pan?
Veggie haters might like it: With prosciutto and lots of cheese, some veggie-averse people might not mind that pesky asparagus.
Comes together quickly: You can get this recipe on the table in under an hour and even 45 minutes if you’re faster with a kitchen knife than I am.
Key Ingredients
- 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 (it’s too chewy).
- Shallot: Although red onion works, I highly recommend using a shallot.
- White Wine: Adds a distinctive flavor.
- Prosciutto: For a salty bite.
See the recipe card below for more information on ingredients and quantities.
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How to Make This Recipe
- Cook the veggies: Cook the asparagus in a pan with the olive oil for 2-3 minutes. Transfer it to a plate. Add the garlic and shallot and cook for 1-2 minutes.
- Toast the orzo: Toast the orzo in the same pan for about 30 seconds.
- Pour in the liquids: Add the wine and simmer for 1 minute. Add the broth, bring to a boil, then simmer until the orzo fully cooks, about 20 minutes.
- Finish: Stir back in the asparagus along with the torn prosciutto, Pecorino Romano, and butter.
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 what the recipe states.
Save time by prepping the asparagus, garlic, shallot, and prosciutto beforehand: Rinse and cut the asparagus, mince the garlic and shallot, slice the prosciutto, and store everything in the fridge until you’re ready to cook.
Variations & Substitutions
-Replace the asparagus with peas.
-Garnish the orzo with fresh herbs like parsley or basil.
-Crisp up the prosciutto first, if you want some crunch.
-Use jamón (Spanish ham) instead.
-You can use chicken stock, vegetable stock, or vegetable broth instead.
-Use Parmigiano Reggiano for a more subtle, nutty flavor.
Recipe FAQs
Prosciutto is an Italian salt-cured ham. If you live in the United States, the most common types of prosciutto sold in markets are prosciutto crudo and Prosciutto di Parma, which can only be produced in the Parma region of Italy. Any type of prosciutto will work in this recipe.
You can, but I don’t recommend it because water doesn’t contribute any flavor. At the very least, use an equal ratio of broth to water. For this recipe, that comes to 1 and 1/4 cups chicken broth and 1 and 1/4 cups water, assuming you’re not doubling it.
Storage
Refrigerator: Store the orzo in an airtight container in the fridge and consume within 3 days.
Freezer: I don’t recommend freezing most pasta, including this one. It’s best eaten fresh or leftover from the fridge.
Reheat: If you have leftover broth on hand, use it to moisten the orzo before reheating. Reheat in the oven at 350F, covered, until heated through. You can also microwave it in a microwave-safe bowl.
More Pasta Recipes
- Linguine aglio e olio with roasted garlic
- Linguine with clams, anchovies, and breadcrumbs
- Pasta with peas in red sauce
If you love this recipe, I’d appreciate it if you could take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Orzo with Asparagus and Parmesan
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups asparagus cut into 1 and ½" pieces
- 1 garlic clove peeled and minced
- 1 large shallot peeled and minced
- 1 and ½ cups orzo
- ¼ cup dry white wine (Note 1)
- 2 and ½ cups low-sodium chicken broth
- ½ teaspoon kosher salt
- Ground black pepper
- 4 slices prosciutto torn or sliced into small pieces
- ¼ cup grated Pecorino Romano cheese
- 1 tablespoon unsalted butter
Instructions
- Heat the extra virgin olive oil in a large pan over medium heat.
- Add the asparagus and cook for 2-3 minutes until they turn bright green. Transfer them to a plate.
- Add the garlic clove and shallot and cook for 1-2 minutes until soft and translucent.
- Add the orzo and toast it for 30 seconds. Add the white wine and simmer for 1 minute to cook off some of the alcohol.
- Pour in the chicken broth and sprinkle in the kosher salt and some ground black pepper.
- Bring the broth to a boil, then lower the heat to reduce to a simmer. Cook, uncovered, until the orzo is tender, about 20 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pan.
- Stir back in the asparagus tips along with the torn prosciutto, Pecorino Romano, and unsalted butter.
- Mix everything into the orzo until the butter melts and all ingredients are well incorporated. Taste to see if there is enough salt, and add more if needed. Serve and top with more Pecorino and ground black pepper, if desired. Enjoy!