Parmesan Basil Orzo with Roasted Asparagus

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Parmesan Basil Orzo with Roasted Asparagus

Parmesan Basil Orzo with Roasted Asparagus is an easy, savory pasta dish that is ready in just 30 minutes. Perfect for busy weeknights.

Prep Time10

Cook Time20

Total Time30

Course: Entree, Side Dish

Cuisine: Universal

Keyword: asparagus, Basil, breakfast for dinner, grains, orzo, Parmesan, pasta, vegetarian

Special Diet: Nut Free, Vegetarian

Servings:

Calories: 479kcal

Author: Carissa Serink

Equipment

Vegetable Peeler optional
Baking sheet
Large Saute Pan or skillet

Ingredients

1 pound fresh asparagus
1 Tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 Tablespoons butter salted or unsalted
2 cups dried orzo see note
3 ½ cups chicken broth see note
3 ounces Parmesan cheese grated
½ cup chopped fresh basil plus more for garnishing, if desired

US Customary - Metric

Instructions

Move oven rack to the middle position and heat oven to 425°F. Alternatively, you can use a toaster oven/air fryer.
Prep the asparagus by washing and drying, and trimming and/or peeling the tough ends. Cut the asparagus into 2" long pieces.
Toss the asparagus with 1 Tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper and spread them on a baking sheet (or a mini baking sheet to fit in your toaster oven). Bake for 8-10 minutes, until the edges are browning and the asparagus is just becoming tender. While the asparagus is cooking, start working on the orzo.
Add 2 Tablespoons butter to a large saute pan or skillet over medium heat. Once the butter is melted, add 2 cups dried orzo. Cook, stirring often, until the orzo turns golden brown. Slowly stir in 3 1/2 cups chicken broth. Cook, uncovered, until the orzo is tender and most of the liquid is absorbed, about 10-15 minutes.
When the orzo is no longer soupy, but still looks quite wet, stir in 3 ounces Parmesan cheese and continue to cook until the cheese is melted and the orzo is looking mostly dry, but saucy, about 3-5 more minutes.
Turn off the heat and stir in the roasted asparagus and 1/2 cup chopped fresh basil. Taste the orzo, and add a little salt, if needed. Garnish with freshly ground black pepper, additional chopped basil, and/or grated Parmesan cheese.

Notes

I used the whole package of orzo that I had, which was 340g (it ended up being 2 slightly over-full cups). However, if your orzo package is larger, you will have some leftover. This leftover orzo is great mixed into soups.

If using concentrated chicken broth, use 3 1/2 cups water and 2 teaspoons of concentrate. Feel free to substitute vegan no chicken bouillon, or reduced-sodium chicken bouillon.

Nutrition