Description
Creamy, comforting, and loaded with fresh asparagus and parmesan, this Asparagus Parmesan Orzo is a simple yet satisfying dish perfect for any night of the week.
Ingredients
Scale
- 1 cup orzo pasta
- 1 bunch fresh asparagus, trimmed and chopped into 1-inch pieces
- 2 cloves garlic, minced
- 2 ½ cups vegetable broth
- ¼ cup heavy cream
- ½ cup grated parmesan cheese
- 2 tablespoons olive oil
- Zest of 1 lemon
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Warm a large skillet over medium heat and add the olive oil.
- Sauté minced garlic for about 1 minute until fragrant. Add the orzo and toast lightly for 1–2 minutes.
- Pour in the vegetable broth and bring to a simmer. Stir occasionally to prevent sticking.
- After about 8 minutes, stir in the chopped asparagus and continue cooking until the orzo is tender and the asparagus is cooked through, about 5–7 minutes more.
- Reduce heat to low, then stir in heavy cream and parmesan cheese. Mix until smooth and creamy.
- Season with salt, pepper, and lemon zest. Stir well to combine.
- Serve warm with extra parmesan on top, if desired.
Notes
- Use freshly grated parmesan for the best flavor and texture.
- Add a splash of broth or cream when reheating leftovers to restore creaminess.
- For added color and sweetness, toss in a handful of peas or spinach.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
Keywords: asparagus orzo, creamy orzo, parmesan orzo, vegetarian orzo recipe, easy pasta dish