Easy Asparagus Orzotto (One Pan)

Asparagus orzotto topped with walnuts and goats cheese in a black pan.

5 from 2 votes

Easy Asparagus Orzotto (One Pan)

This Easy Asparagus Orzotto is made in one pan and is totally delicious. Topped with goats cheese for extra flavour, it takes less than 20 minutes to make and is such a crowd-pleaser.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: European, Italian

Servings: people

Calories: 782kcal

Author: Emily Roz

Equipment

1 Pan

Ingredients

2 garlic cloves, minced
1 shallot, finely sliced
1 tablespoon dried basil or mint
150g orzo
500ml vegetable stock
100g spinach
125g asparagus, brake off the tough bottom 1 or 2 inches, and then slice into 1 inch pieces
3 tablespoon grated parmesan
3 tablespoon walnuts, crushed
100g goats cheese, sliced

Instructions

Place your pan on medium heat and add in a drizzle of oil, followed by your shallots, garlic, herbs, a pinch of flaky salt, and a grind of black pepper. Give everything a stir and fry for a few minutes until softened.
Add in your orzo and fry for a couple of minutes to extract extra flavour.
Pour in your vegetable stock, bring to the boil and then reduce to simmer. Stir continuously as the orzo will easily stick to the bottom if you're not careful! Add more stock gradually if it begins sticking to the bottom.
After about 6 minutes of cooking your orzo, add in your spinach and asparagus. Stir until well combined.
After around 9-11 minutes, your asparagus orzotto should be ready. Add in your grated parmesan cheese and give everything a good mix. Taste to check if the orzo is ready, and season according to your preferences - you can add more salt, black pepper, herbs, or parmesan to suit your taste.
Lastly, top with your sliced goats cheese and your crushed walnuts for extra crunch. Serve up and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to serve up to 5 people.

To store: Place any leftovers in an airtight container (make sure it's cooled down first). Place in the fridge for up to 3 days.

To freeze: Store in airtight containers or freezer bags. Place in the freezer for up to 3 months. Defrost in the fridge. The texture may be a bit different after freezing. To reheat though, simply place it in the microwave with a splash of water or milk and heat until piping hot.

Tip 1: Once you've poured your orzo into your dish, make sure to stir frequently to avoid the pasta sticking to the bottom of your pan. If it begins sticking, then pour in a bit more stock.

Tip 2: To add a bit more flavour for those who like a bit of spice, I'd recommend adding in a teaspoon of smoked paprika for a bit more of a kick.

Tip 3: Great for meal-prep. Because it's all made in one-pan, it's a great dish to prepare in advance and store away for busy days ahead.

Tip 4: Make sure to not add in your asparagus too early. You should add the asparagus into your orzo around 4-5 minutes before you're ready to serve as you don't want the asparagus to go mushy.

Nutrition