This Creamy Lemon Asparagus Orzo recipe makes a perfect side dish or even a full meal if you add chicken. It’s cheesy, creamy, and kids are crazy about it. Ready in Under 30 minutes!
Creamy Lemon Asparagus Orzo Recipe
The creamy orzo pairs perfectly with the satisfying crunch of the asparagus, and the addition of shaved Parmesan cheese rounds it out. Orzo is pasta’s often forgotten relative, It’s a little like rice and a little like pasta… Like a risotto grain, it will take on the flavors it’s given.
Lemon Garlic Orzo with Asparagus Ingredients:
- Orzo, cooked
- Olive oil
- Asparagus spears, halved and cut into one inch chunks
- Shallot, finely diced
- White wine
- Unsalted butter
- Lemons (about 4 tablespoons of lemon juice)
- Crushed dried basil
- Salt and pepper to taste
- Shaved parmesan cheese
How to Cook Orzo
- Over medium high heat, in a large pan, add butter and oil. Once butter has melted, add in asparagus and a pinch of salt and pepper. Cook for ten minutes, stir occasionally.
- Add in shallots and garlic. Cook for an additional two to three minutes.
- Add in wine and lemon juice, cook two to three minutes. Lower heat to medium.
- In a small bowl, take out two teaspoons of liquid from the pan and add in flour. Whisk together, ensuring there are no lumps. Add slurry to a part of the pan with excess liquids, blend together well.
- Fold in parsley and cream. Lower heat to low. Add in orzo and cheese, gently fold all ingredients together. Continue cooking until orzo heats through. Add in salt and pepper if desired.
- Serve and enjoy.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutrition may vary depending on the products used.
Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 105mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 8g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition may vary depending on the products used.
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