Description
A quick and delicious creamy orzo pasta dish with tender asparagus, Parmesan cheese, and a touch of heavy cream. Perfect for a light yet comforting meal, ready in just 20 minutes.
Ingredients
Scale
Broth and Pasta
- 32 oz. chicken broth
- 2-3 cups water (to fill pot halfway)
- 1 cup orzo pasta
Vegetables
- 1 cup asparagus, cut into 1-2 inch pieces
Dairy and Seasonings
- 1 tbsp butter
- 1/4 to 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt & pepper, to taste
Instructions
- Boil Broth and Water: In a large saucepan, bring the chicken broth and 2-3 cups of water (enough to fill the pot halfway) to a boil over medium heat.
- Prepare Asparagus: While waiting for the liquid to boil, trim the woody ends off the asparagus stalks and cut them into 1-2 inch pieces.
- Add Orzo: Once boiling, add the orzo pasta to the broth and water mixture. Let it cook for about 5 minutes.
- Add Asparagus: After the orzo has cooked for 5 minutes, add the prepared asparagus to the same pot. Continue cooking for another 3-5 minutes until both orzo and asparagus are tender.
- Drain and Return to Pot: Drain the cooked orzo and asparagus well, then return them to the pot over low heat.
- Add Cheese and Butter: Quickly add the grated Parmesan cheese and butter to the hot pot, stirring vigorously to melt both thoroughly.
- Incorporate Cream: Slowly pour in heavy cream while continuously stirring, adding just enough to reach your desired creamy consistency.
- Season: Add salt and pepper to taste, mixing well to combine all the flavors.
- Garnish and Serve: Garnish with additional Parmesan cheese and fresh parsley if desired before serving.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use fresh Parmesan cheese for the best flavor and creaminess.
- Adjust the amount of heavy cream to make the dish lighter or richer according to your preference.
- Trimming woody ends from asparagus ensures a tender bite.
- This dish pairs well with a crisp green salad or light grilled chicken.
