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A plate of asparagus orzo with prosciutto.

Orzo with Asparagus and Prosciutto

Author: Dana Ricciardi
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.
5 from 1 vote
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Servings 4 to 6
Calories 410 kcal
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

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

Note 1: I mostly use the asparagus tips because they're the most tender, but you can use the whole stalk if you'd like.
Note 2: You can omit the white wine if you don't have any.
General Notes:
  • Ensure you cover the pan when cooking the orzo, so it cooks more quickly and traps the liquid.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 49g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 470mg | Potassium: 461mg | Fiber: 4g | Sugar: 4g | Vitamin A: 687IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 3mg
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