Recipe Box, Lemon Orzo with Asparagus & Prosciutto

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 and puff up

I love the size,

Much more delicate than a fat pasta noodle,

and it’s wonderful paired with vegetables

I also added prosciutto for another layer of flavor

This is an easy weeknight meal or side for 1

or as many as you want to feed!

Saute onion for 4-5 minutes

then add chopped asparagus and prosciutto

Continue to cook for a few more minutes until prosciutto browns

and asparagus softens to crisp tender

Remove sauteed vegetables to a plate or a prepared casserole dish

add orzo to skillet to toast,

adding a drizzle of olive oil if skillet is dry

cook and stir about 1 minute, watching carefully

Next add milk and broth

This Kitchen Accomplice Chicken Broth concentrate is handy stuff,

you can make the exact amount you need

The concentrate will keep in the refrigerator for 6 months,

No more wasted leftover broth!

Bring the liquids to a boil, then lower heat and cover skillet

Let orzo cook about 10-12 minutes

until it has absorbed most of the sauce, but remains creamy in texture

Return sauteed vegetables and prosciutto to skillet

season with salt and pepper

Add Parmesan and stir to combine

Turn into a prepared casserole dish and top with reserved Parmesan

Cover and bake at 325 degrees for 15 minutes,

until cheese has melted and everything is hot,


Cover and refrigerate to bake later

If dish is refrigerated, increase baking time to 30-35 minutes

Garnish finished dish with lemon slices and chopped scallions,

squeezing the lemon slices to release juice into orzo

Serve as a side dish with beef, pork, chicken or seafood

Or serve as a light main dish lunch or supper

Variations:  Add more prosciutto, or ham, bacon, cooked chicken or turkey for a heartier dish

Lemon Orzo with Asparagus & Prosciutto

Prep Time 30 minutes
Course Side Dish
Cuisine American
Servings 4


  • 1/2 large onion chopped
  • 2 cloves garlic minced
  • 1 cup raw orzo
  • 1 cup milk
  • 1 1/2 cups chicken broth
  • 1 T olive oil
  • 1/2 T butter
  • Fresh asparagus trimmed and cut into pieces
  • 2 oz. prosciutto torn into pieces
  • 2-3 oz. shredded Parmesan cheese {reserve a little for topping dish}
  • Chopped scallions
  • Fresh lemon sliced very thin
  • Salt and pepper


  • Melt butter and oil in skillet over medium high heat. Add onion and saute for about 3 minutes. Add asparagus and prosciutto and saute for 3-4 more minutes until asparagus begins to soften and prosciutto browns. Add garlic and cook 1 more minute. Transfer to a plate {or a prepared casserole dish} and set aside.
  • Add orzo to same skillet {add a dash of olive oil if skillet seems dry} and saute the orzo for one minute to let it get a little toasted, then add the milk and broth. Stir and bring to a boil. Cover skillet and reduce heat to medium low. Cook for 10 minutes* or until orzo has cooked and absorbed most of the liquid.
  • Stir in cheese, asparagus and prosciutto. Season to taste with salt & pepper. Top with reserved Parmesan. Serve immediately or transfer to a greased casserole, refrigerate and bake covered at 325 for 30 minutes or until hot.
  • Garnish with lemon and scallions


*you can also turn the heat off and walk away for 30 minutes or so, and let the magic happen.
Keyword Asparagus & Prosciutto Orzo, do ahead side dish, Lemon Orzo, orzo, rice casserole


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35 Responses to “Recipe Box, Lemon Orzo with Asparagus & Prosciutto”
  1. Rita C. says:

    Definitely pinned – I love Orzo, and lemon brightens the taste of everything. Have never seen that chicken broth concentrate. You always find the best shortcuts to cooking up great meals!

  2. I love orzo and I love lemon! This one got printed out in a flash!

  3. Orzo is a favorite and the asparagus and prosciutto are wonderful flavors to add with a squeeze of lemon. It sounds and looks perfect!

  4. Sharon Mann says:

    Yummy combination!

  5. says:

    That dish not only looks yummy but pretty! Girl, you do the most amazing dishes! Hugs and blessings, Cindy

  6. Shannon@Belle Bleu Interiors says:

    Jenna, this dish looks scrumptious! Thanks for sharing! You really need to write a cookbook. Happy Wednesday!!!

  7. Jill Kuhn says:

    I love cooking with Orzo pasta! ❤️ I like the combinations of food you used in your recipe except I wonder if there is a way to make it without the milk? Do you think it would be OK with unsweetened nut milk? Milk and me do not agree. 😊

  8. Rosie M. says:

    Oh, my, Jenna, my mouth started to water while reading this recipe. I have never tried orzo, so this will be a first, but it is definitely going into my recipe book: I’ve been trying to eat lighter, and this will fill the bill for a lite dinner!! Thank you!!

  9. Kari says:

    Jenna I love orzo pasta and I love the way you make something simple turn out special. My recipe file is growing thanks to you…and I agree with Shannon…you should write a cookbook and I would be first in line to buy it. Hugs dear friend

  10. Lynn Plagman says:

    Sounds good! Asparagus season is calling:@)

  11. Jodi says:

    Love Orzo! Love Lemon! Love your recipes!! 🙂

  12. Julie says:

    I am always looking to make different Italian dishes and this one looks like a winner. I would love to make this sometime. Thanks for the recipe. 🙂

  13. Linda says:

    Looks wonderful Jenna. i love using orzo. I paririt with diced tomatoes,lemon juice, pesto and black olives with my salmon. Lemon is always refreshing.

  14. thefrenchhutch says:

    I love how you cook, everything looks so delicious. This dish also servers up beautifully.
    Happy Valentine’s Day Jenna………..

  15. Looks amazing!!!

  16. Miz Helen says:

    What a great dish, it looks delicious! Hope you are having a good week and staying warm. Thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

  17. Hi Jenna,
    Our family loves orzo; all of the ingredients in this dish sound like a delicious combination. Plus – we’re Italian and love prosciutto. Thanks so much for sharing this and all of your recipes! Have a great weekend,

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