One Pot Cheesy Orzo with Asparagus
Equipment
- Large wide pot or Dutch oven (at least 4 quarts)
- Wooden spoon or silicone spatula
- Box grater or Microplane for Parmesan
- Measuring cups and spoons
- Chef's knife and cutting board
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1 large shallot finely diced
- 3 cloves garlic minced
- 1.5 cups dry orzo pasta about 9 oz
- 3.5 cups low-sodium chicken broth warmed, plus more if needed
- 1 pound fresh asparagus woody ends trimmed, cut into 1-inch pieces
- 1 cup freshly grated Parmesan cheese plus more for serving
- 2 ounces cream cheese cut into small cubes, optional but recommended for extra creaminess
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper freshly cracked
- 0.25 teaspoon red pepper flakes optional
Instructions
Cook the Aromatics
- In a large, wide pot or Dutch oven, melt 1 tablespoon of the butter with the olive oil over medium heat. Add the diced shallot and cook, stirring occasionally, for 3 minutes until softened and translucent.
- Add the minced garlic (and red pepper flakes if using) and cook for 30 seconds, stirring constantly, until fragrant. Do not let the garlic brown.
Toast the Orzo
- Add the dry orzo to the pot and stir to coat it in the butter and aromatics. Toast the orzo for 1 to 2 minutes, stirring frequently, until it turns a light golden color and smells slightly nutty. This step builds depth of flavor.
Cook the Orzo in Broth
- Pour in the warmed chicken broth all at once and stir well, scraping any bits from the bottom of the pot. Season with the 1/2 teaspoon of salt. Bring to a gentle simmer over medium heat.
- Cook, stirring every 60 to 90 seconds, for 4 to 5 minutes until the orzo has absorbed about half the liquid and the mixture is beginning to thicken.
Add the Asparagus
- Stir in the asparagus pieces. Continue cooking over medium heat, stirring frequently, for another 6 to 8 minutes until the orzo is tender but still has a slight bite (al dente) and the asparagus is bright green and tender-crisp. The mixture should look thick and saucy but not dry — if it looks too thick before the orzo is done, add an additional 1/4 cup of broth.
Finish with Cheese and Serve
- Remove the pot from the heat. Add the remaining 1 tablespoon of butter and the cream cheese cubes (if using) and stir until melted and fully incorporated.
- Add the freshly grated Parmesan in two additions, stirring vigorously after each addition until the cheese is fully melted and the orzo is glossy and creamy.
- Stir in the lemon zest and lemon juice. Taste and adjust seasoning with additional salt and black pepper as needed.
- Serve immediately in wide bowls topped with extra shaved Parmesan and cracked black pepper. Enjoy!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or saucepan over medium-low heat with 2–3 tablespoons of chicken broth or water per serving, stirring until creamy. Can also be microwaved in 60-second intervals with a splash of liquid, stirring between each interval.
Make it vegetarian: Substitute vegetable broth for chicken broth.
Add protein: Stir in 1–2 cups of shredded rotisserie chicken or cooked shrimp when you add the asparagus.
Cheese tip: Always use freshly grated Parmesan from a block — pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Broth tip: Warm your broth before adding it to the pot for faster, more even cooking.
Nutrition
Calories: 420kcalCarbohydrates: 52gProtein: 18gFat: 16gSodium: 610mgFiber: 4gSugar: 5g