Orzo Risotto with Peas and Asparagus – CNS

Prep 20 mins ∙ Cook 30 mins ∙ Makes 4-6 servings ∙ Source Tira Collins, Comfort N Spice (CNS) Personal Chef Service.
Orzo Risotto with Peas and Asparagus


  • 6 tablespoons (3/4 stick) butter
  • 3/4 cup finely chopped shallots (about 2-3 large)
  • 4 garlic cloves, minced
  • 1/2 -1TB Blackening or Creole
  • Seasoning (to taste)
  • Pinch of cayenne pepper
  • 2 cups orzo (rice-shaped pasta) (measure it in a dry measuring
  • 6 cups unsalted chicken or vegetable stock OR water OR a mixture of stock and a bit of Prosecco or Sparkling Wine or dry white wine.
  • 1 1/2 tablespoons chopped fresh thyme, leaves only or 1 tsp dried thyme
  • 1 tablespoon lemon zest, finely chopped 1/2 cup fresh peas, cooked until al dente OR frozen peas.
  • 4-5 spears of Asparagus, roasted or grilled, but into 2 inch pieces.
  • Freshly shaved parmigiano reggiano
  • Fresh lemon wedges



  • Melt butter in heavy large saucepan over medium heat.
  • Add shallots and garlic.
  • Sauté until shallots and garlic are tender, about 5 minutes.
  • Season with spices and cayenne.
  • Add orzo and toss gently to coat with spices and butter.
  • Sauté ~5 minutes to lightly toast the orzo.
  • Watch carefully to
    ensure orzo does not burn.
  • Once orzo is toasted, add the Prosecco or wine if using; stir and simmer for ~30 seconds.
  • Mix in remaining stock/water (total of 6 cups of liquid).
  • Simmer uncovered until orzo is tender, liquid is absorbed.
  • Stir often while the orzo is cooking. This step should take ~15-20 minutes.
  • Once the orzo appears creamy, turn off the heat.
  • Add thyme and lemon zest. Stir gently.
  • Taste and adjust seasoning if needed. Add the peas and stir to warm and complete cooking.
  • Top orzo with the roasted asparagus and freshly
    shaved parmigiano reggiano.
  • Serve with fresh lemon

Serves 4-6 as a vegetarian entree; 6-8 as a side dish.

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Adapted from: https://www.foodnetwork.com/recipes/orzorisotto-recipe-1963863


Do Ahead:

  • Make homemade broth or stock, if using – can be made 3 days ahead.
  • Cover and refrigerate until ready to use.
  • To reduce fat, skim off fat layer before using.
    MInce shallot and garlic.
  • Zest lemon and chop the zest.
  • Mince fresh thyme.
  • Cook your peas (if using fresh peas)
  • Roast or grill Asparagus.

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