Name: Asparagus and Parmesan Orzo
Ingredients: Orzo Pasta: 1 cup, uncooked. This rice-shaped pasta forms the base of our dish, offering a delightful texture and slightly nutty flavor.; Asparagus: 1 pound, trimmed and cut into 1-inch pieces. Fresh asparagus is the star vegetable, bringing a vibrant green color and springlike taste. Choose firm spears for the best texture.; Vegetable Broth: 4 cups. This liquid is used to cook the orzo, infusing it with flavor and creating a creamy consistency. Low sodium is recommended to control salt levels.; Parmesan Cheese: 1 cup, freshly grated, plus extra for serving. Parmesan provides a salty, umami-rich, and nutty flavor that is essential for the dish’s creamy texture and savory profile. Use good quality Parmigiano-Reggiano for the best results.; Yellow Onion: ½ medium, finely diced. Onion forms the aromatic base, adding depth and sweetness to the dish.; Garlic: 2 cloves, minced. Garlic is a flavor powerhouse, contributing pungent and savory notes that complement the asparagus and Parmesan.; Olive Oil: 2 tablespoons. Used for sautéing, olive oil adds a fruity and rich element to the dish and helps to cook the onion and garlic beautifully. Extra virgin olive oil is preferred for its flavor.; Butter: 2 tablespoons. Butter adds richness and helps create a velvety texture in the orzo. You can use salted or unsalted, adjusting seasoning accordingly.; Fresh Lemon Juice: 1 tablespoon. Lemon juice brightens the flavors and adds a touch of acidity, balancing the richness of the Parmesan and butter. Freshly squeezed is always best.; Fresh Parsley: ¼ cup, chopped. Parsley provides a fresh, herbaceous note and a pop of color, enhancing the overall presentation and flavor.; Salt and Black Pepper: To taste. Essential seasonings to enhance all the flavors in the dish. Freshly ground black pepper is recommended for its bolder taste.

Ingredients

Here are the simple, fresh ingredients you’ll need to create this delectable Asparagus and Parmesan Orzo dish. Quality ingredients are key to maximizing the flavor of this recipe, so choose the best you can find!

Orzo Pasta: 1 cup, uncooked. This rice-shaped pasta forms the base of our dish, offering a delightful texture and slightly nutty flavor.
Asparagus: 1 pound, trimmed and cut into 1-inch pieces. Fresh asparagus is the star vegetable, bringing a vibrant green color and springlike taste. Choose firm spears for the best texture.
Vegetable Broth: 4 cups. This liquid is used to cook the orzo, infusing it with flavor and creating a creamy consistency. Low sodium is recommended to control salt levels.
Parmesan Cheese: 1 cup, freshly grated, plus extra for serving. Parmesan provides a salty, umami-rich, and nutty flavor that is essential for the dish’s creamy texture and savory profile. Use good quality Parmigiano-Reggiano for the best results.
Yellow Onion: ½ medium, finely diced. Onion forms the aromatic base, adding depth and sweetness to the dish.
Garlic: 2 cloves, minced. Garlic is a flavor powerhouse, contributing pungent and savory notes that complement the asparagus and Parmesan.
Olive Oil: 2 tablespoons. Used for sautéing, olive oil adds a fruity and rich element to the dish and helps to cook the onion and garlic beautifully. Extra virgin olive oil is preferred for its flavor.
Butter: 2 tablespoons. Butter adds richness and helps create a velvety texture in the orzo. You can use salted or unsalted, adjusting seasoning accordingly.
Fresh Lemon Juice: 1 tablespoon. Lemon juice brightens the flavors and adds a touch of acidity, balancing the richness of the Parmesan and butter. Freshly squeezed is always best.
Fresh Parsley: ¼ cup, chopped. Parsley provides a fresh, herbaceous note and a pop of color, enhancing the overall presentation and flavor.
Salt and Black Pepper: To taste. Essential seasonings to enhance all the flavors in the dish. Freshly ground black pepper is recommended for its bolder taste.

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Instructions

Follow these simple, step-by-step instructions to create a perfect Asparagus and Parmesan Orzo every time. This recipe is designed to be straightforward and easy to follow, even for beginner cooks.

Sauté Aromatics: Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Stir occasionally to prevent browning.
Add Garlic and Orzo: Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it. Stir in the uncooked orzo and cook for 2-3 minutes, stirring constantly, until the orzo is lightly toasted and coated in the oil and butter mixture. Toasting the orzo enhances its nutty flavor and helps it cook evenly.
Incorporate Vegetable Broth: Pour in the vegetable broth, ensuring it covers the orzo. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the orzo is al dente and has absorbed most of the broth. Stir occasionally during cooking to prevent sticking and ensure even cooking.
Add Asparagus: During the last 3-4 minutes of cooking time, gently stir in the chopped asparagus. This timing allows the asparagus to become tender-crisp and retain its vibrant green color. Avoid overcooking the asparagus, as it can become mushy.
Stir in Parmesan and Lemon: Once the orzo is cooked and the asparagus is tender-crisp, remove the pot from the heat. Stir in the grated Parmesan cheese and lemon juice. Stir vigorously until the Parmesan is completely melted and the orzo is creamy and well combined. The heat from the orzo will melt the cheese beautifully, creating a luscious sauce.
Finish and Serve: Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra grated Parmesan cheese, if desired. The dish is best served hot to enjoy its creamy texture and vibrant flavors.

Nutrition

Serving Size: one normal portion
Calories: 350
Protein: 12g