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“Orzotto” with Asparagus, Lemon and Parmesan

“Orzotto” with Asparagus, Lemon and Parmesan

"Orzotto” combines no-cream creaminess with grassy, spring-fresh asparagus, lemon, and savory Parm.

By Laura RussellApril 25, 2023

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Traditionally made with medium-grain Italian rice, risotto gets its creaminess from a unique cooking method: adding liquid slowly and stirring vigorously to release the rice’s starch. We’ve found that applying the technique to other “grains” yields a similarly rich, silky texture—no milk or cream required. So we cook orzo risotto-style in a 12-inch skillet to allow the broth to reduce quickly while providing plenty of room for stirring. The finished dish is a supple, velvety “orzotto.” We love the combination of floral basil with grassy-sweet asparagus and tangy lemon, but parsley, dill or chives would be delicious as well.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium shallot, minced

  • Kosher salt and ground black pepper

  • 3

    medium garlic cloves, peeled and thinly sliced

  • 1

    cup orzo

  • 2

    tablespoons dry white wine or vermouth

  • 4

    cups low-sodium chicken broth or vegetable broth, divided

  • 1

    pound asparagus, trimmed and cut into ½-inch pieces on the diagonal; stalks and tips reserved separately

  • 1

    teaspoon grated lemon zest, plus 2 tablespoons lemon juice

  • 1

    ounce finely grated Parmesan cheese (½ cup), plus more to serve

  • ¼

    cup lightly packed fresh basil, thinly sliced

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the shallot and ½ teaspoon salt; cook, stirring occasionally, until just beginning to soften, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the orzo and cook, stirring often, until the shallot and garlic begin to brown, about 2 minutes.

Step 2

Add the wine and cook, stirring, until fully evaporated. Stir in 2 cups broth and bring to a vigorous simmer. Cook, stirring often and briskly, making sure to scrape along the edges and sides of the pan, until the liquid is absorbed, about 5 minutes. Add 1 cup of the remaining broth and simmer vigorously, still stirring often and briskly, until the liquid is again absorbed, about 5 minutes.

Step 3

Add the asparagus stalks and the remaining 1 cup broth; cook, stirring occasionally, until the asparagus is just shy of tender-crisp, about for 3 minutes. Add the asparagus tips and cook, stirring, until almost all the liquid has been absorbed and the asparagus is tender, another 2 minutes.

Step 4

Off heat, stir in the lemon zest and juice, Parmesan and about half the basil. Taste and season with salt and pepper. Serve sprinkled with the remaining basil and additional Parmesan.

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