Saffron Orzotto with Asparagus

The ease of orzo pasta with the freshness of Spring asparagus, what could be easier this time of year, for a special way to enjoy asparagus?

We’re seeing asparagus regularly now, even if it isn’t local.  But the local Ontario asparagus will be hitting the markets in the next two weeks or so.  So now is a good time to collect some fresh ways to prepare it. This dish couldn’t be easier

Risotto Milanese

One of the classic dishes from the northern part of Italy is Risotto Milanese, with the simple ingredients of rice, stock, saffron, and parmesan cheese.  Below is a link to great version of this classic dish, along with a little history.

Risotto alla Milanese is a classic dish from the Lombardy region of northern Italy. The dish is said to have come about in the mid 1800s, when a team of glassmakers took some of the saffron they were using to color the stained glass windows in Milan’s Duomo cathedral and added it to the risotto being served at dinner. What started as a prank became one of the most iconic Italian plates. This version hews to the original. It’s important to use warm stock to cook the rice, and add it slowly; it’s worth the effort. Food and Wine Magazine

How to Make it Even Easier

For today’s version we are replacing the rice, which is slowly simmered with stock, a little at a time until the rice is tender and creamy. It is a labour of food love to sit over the pot, stirring regularly until the dish is ready to be enjoyed. Today, using orzo pasta (which of course has that prerequisite rice shape) means that the dish will cook up even faster.  Instead of adding the stock a little at a time, you will add all the stock, bring it to a boil, and then cover, reducing the heat to medium.  In 12 or so minutes, with occasional stirring to ensure nothing is sticking to the bottom of the pot, the orzo will be tender, and you will still have just enough stock to add cheese to, creating that creamy finish.

What You Will Need to Make This Classic Dish

• Orzo, Wheat, or gluten free, they both cook up at about the same rate.  But don’t worry if after the initial time with the pot covered, if the pasta still needs some cooking, you can just add some extra stock and let it simmer uncovered.
• Stock, I like to use chicken stock, whether homemade, or purchased, it gives a lovely buttery flavour.  But feel free to use vegetable stock if you’d rather. 
• My rule of thumb for cooking orzo: For each 2 oz of dried orzo pasta, you will require 1 cup of stock.  Therefore if you are feeding 4 people, you will use 8 oz of orzo, and 4 cups of stock.  This is great to remember, because if you are ever on your own, and are craving orzotto, you can make up just enough for yourself, just adjust the cooking time if needed.
• Onion, 1 small to medium onion, chopped
• Parmigiano-Reggiano Cheese, fresh grated is best
• Saffron threads, about 1/2 teaspoon.  The Saffron and White Wine are combined and added to the pot once the onion has been softened, and the orzo has been added to the pot.  
• Olive oil
• Dry White Wine, if you need to, you can replace with stock, but remember, the alcohol does burn off, leaving behind a lovely bright undertone to balance the creamy nature of the dish.
• Salt and Pepper
• Parsley, fresh chopped

Let’s Add Asparagus!

So while the pasta is covered and cooking, you will steam asparagus.  Use a good bunch, usually about 1 pound.  Trim away the woody bottoms, and then slice the spears into 1 inch or so lengths.  Place the lengths into a pot with water and a steamer basket inserted. Save the the asparagus tops, which will not require as long of a time in the steam bath.  They can be added after a minute or so. Asparagus doesn’t require much time to become tender when steaming.  Depending on the thickness of the spears you are cooking, this can happen in two minutes.  The heads of the asparagus really only need about 45-60 seconds.  You don’t want them to be over-cooked.  A little bit of bite will be a lovely fresh contrast to the creamy saffron pasta.

Finishing the Dish

Once the lid is lifted off of the pot of orzo, you will find that there is still a little stock remaining.  No worries, taste the pasta, is the texture to your liking? No, then continue cooking, stirring regularly but not constantly. The liquid will continue to be absorbed.  If once the pasta is done, and you now need a bit more stock to keep it creamy, just add another 1/4 cup of stock, or more to thin out the orzotto.  You want some liquid for the grated cheese to melt into.  Add the cheese, season with salt and pepper and give it a good stir.  Fold in the asparagus, saving the spear tops to garnish the dish when serving, along with chopped parsley and more cheese! Finish with a squirt of lemon for brightness to cut through the creamy richness of this dish. Saffron Orzotto makes a fabulous vegetarian main dish, side dish or even first course.  And if you have leftovers, see below for a fun way to use them!

Saffron Orzotto Kedgeree

Kedgeree is a really great curried rice and smoked fish dish that got its start in India, but has become a British classic and staple meal.  In India it is called Khichdi, and usually has lentils as well. When it made its way to Britain, the lentils seem to have been left out, and became a way to to use leftover fish, vegetables and rice.  It can be eaten hot, or even cold, and is often considered a breakfast or brunch dish.  

I love the idea of taking leftover Saffron Orzotto, and turning it into Kedgeree.  When the orzotto is stored in the fridge overnight, it will become thicker, more firm, so warm it up with a little stock, along with some curry powder, over low heat in a skillet.  While this is happening, bake or sauté some shrimp, or even use leftover baked salmon etc.  You want to fold this into the warmed orzotto. 

The other addition along with either some veggies like steamed asparagus or broccoli, is sliced boiled eggs.  This is what really turns it into the British classic, even if the rice is nowhere in sight!  As an option for serving this as brunch, feel free to make it  for dinner.  In fact, if you don’t want to use leftover orzotto, make Kedgeree with your initial creation of this wonderful Saffron Orzotto with Asparagus!

For a classic Kedgeree recipe, see my Kedgeree.

Print

Saffron Orzotto with Asparagus

Creamy orzo pasta is transformed into this Northern Italian classic rice and saffron dish. Folding in steamed asparagus along with the parmesan cheese makes this a beautiful first course, side dish or even meatless meal with a salad!

Course Main Course, Side Dish

Cuisine Italian

Keyword asparagus, orzotto

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

Ingredients

Orzotto

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 tsp salt, divided
• 1 tsp black pepper, divided
• good pinch of saffron threads, about 1/2 tsp
• 1/2 cup white wine, see Notes
• 4 cups chicken or vegetable stock, plus more as needed
• 8 oz orzo, or 225 grams
• 1/2 cup grated Parmesan cheese, or more if desired
• 2 tbsp Flat leaf parsley, chopped

Asparagus

• 1 bunch asparagus, about 1 lb or 450 grams
• lemon wedges, for serving

Instructions

Orzotto

1. Heat the olive oil in a braiser or large pot over medium heat.
2. Add the chopped onion, cook until the onion is translucent, about 5 minutes. Season with 1 tsp salt and 1/4 tsp pepper.
3. Add the orzo and stir through the onion and oil, ensuring to coat the pasta well, about one minute.
4. Combine the saffron threads with the white wine is a small jar, crushing the threads slightly. Pour this over the orzo and onions. Stir through and let cook till the wine is absorbed.
5. Add the chicken stock to the pot, and bring to a boil.
6. Cover and reduce the heat to low, but still maintaining a gentle simmer.
7. Simmer for 12 minutes, or until the orzo is cooked through, the veggies are tender, and most of the liquid has been absorbed by the orzo. Occasionally stir gently, pulling at everything settling at the bottom of the pot, to avoid it from scorching.
8. If the pasta isn't tender yet, continue cooking with the lid off after the 12 minutes. If most of the liquid has been absorbed, add a little more to keep the orzotto creamy.

9. Just before serving, scatter in the remaining salt, pepper and parmesan cheese and stir through. Fold in the steamed asparagus, and garnish with more cheese and chopped parsley at the table. Serve with lemon wedges. Taste and re-season as desired.

Asparagus

1. Trim away the woody ends, and cut the spears into one inch pieces. Set aside the spear heads as they will not need as long in the steamer.
2. Place 1 inch of water in a pot, and insert a steamer basket. Place all the cut up asparagus into the basket, cover and bring to a boil. After one minute, add the spear heads.
3. Steam for roughly another minute, checking to see if the pieces are tender. The thinner the spears you are using, the less time needed. You don't want them to be over-cooked. Remove the basket from the pot.
4. Fold the steamed asparagus into the finished orzotto.
5. Finish the orzotto as described above.
6. See the blog post for more details.

Recipe Notes

Feel free to use stock instead of white wine, although I don't recommend it.  The wine adds a lovely bright undertone which helps cut through the rich creamy nature of the dish.

Leftovers can be stored in a sealed container in the fridge. You will find that the pasta has firmed up. To re-heat add to a sauté pan which has been coated with oil or spray. Thin out the pasta with a little stock, and cook over low heat till warmed through, stirring gently as it warms up.
Leftovers work great in Kedgeree. See the blog post for how to bring this dish together. Or use my Kedgeree using rice recipe, linked here.