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,
OR
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
Ingredients
- 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
Instructions
- 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
Notes
Enjoy!
🍋 🍋 🍋
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Comments
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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!
thank you Rita! I think the broth concentrate is new, when I bought it a few months ago, I’d never seen it before either…it sure is handy!
I love orzo and I love lemon! This one got printed out in a flash!
light and tasty, thanks Jeanie!
Yum!!!
Yes!
Orzo is a favorite and the asparagus and prosciutto are wonderful flavors to add with a squeeze of lemon. It sounds and looks perfect!
Thank you Pam! Enjoy the sunshine today!
Yummy combination!
That dish not only looks yummy but pretty! Girl, you do the most amazing dishes! Hugs and blessings, Cindy
why thank you Cindy! Have a wonderful Valentine’s Day!
Jenna, this dish looks scrumptious! Thanks for sharing! You really need to write a cookbook. Happy Wednesday!!!
thank you Shannon, I am actually working on one!
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. 😊
I don’t see why not!
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!!
Let me know how you like it Rosie, it’s really versatile and satisfying but no heavy like other pastas!
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
Thanks Kari, I actually have one in the works, hoping to publish it soon!
Sounds good! Asparagus season is calling:@)
I can’t figure out why some weeks it’s on sale and some weeks it’s expensive, around here at least, it doesn’t seem to have anything to do with the season!
Love Orzo! Love Lemon! Love your recipes!! 🙂
thank you Jodi! ❤️
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. 🙂
Oh good, thank you Julie! It’s a perfect spring dish
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.
yum! I must try it with pesto!
I love how you cook, everything looks so delicious. This dish also servers up beautifully.
Happy Valentine’s Day Jenna………..
Thank you Emily, and I hope you and Jim have a special day!
Looks amazing!!!
Yes, yum!
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
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,
Cheryl
Thank you Cheryl, I hope you enjoy!