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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.