Cheesy Asparagus Orzotto
This dish works beautifully as a side, but can also hold its own as the main event. Top it with a poached egg for a pop of protein (and that glorious runny yolk!), and you’ve got yourself a restaurant-worthy meal. However you serve it, your taste buds are in for a real treat.
Ingredients :
- 2 Tbsp. plus 1/4 cup extra-virgin olive oil, divided
- 1 bunch of asparagus, trimmed, or tough ends cut off and peeled
- 1 large leek, halved, white and pale green parts thinly sliced
- Kosher salt
- 1 1/2 cups orzo
- 2 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 3 cups low-sodium chicken or vegetable broth
- Freshly ground black pepper
- 1 cup frozen petite peas
- 1 oz. Parmesan, finely grated
- 1/4 cup heavy cream
- 2 Tbsp. unsalted butter
- 1/4 cup thinly sliced fresh basil leaves, plus more for serving
Directions :
- In a large Dutch oven or heavy pot over medium-high heat, heat 2 Tbsp. oil until very hot. Arrange asparagus in pot in an even layer, cover, and cook, turning halfway through, until crisp-tender and charred in spots, about 4 minutes. Transfer asparagus to a cutting board; season with salt.
- Wipe out pot. In same pot over medium-high heat, heat remaining 1/4 cup oil. Add leeks; season with a pinch of salt. Cook, stirring, until just softened, about 3 minutes. Stir in orzo and garlic. Cook, stirring frequently, until orzo is toasted and garlic is fragrant, about 2 minutes. Add wine and cook, scraping up any browned bits, until wine is absorbed, 2 to 3 minutes.
- Stir in broth, 1/2 tsp. salt, and a few grinds of pepper and bring to a simmer. Reduce heat to low, cover, and cook until orzo is tender, 12 to 15 minutes.
- Meanwhile, cut asparagus crosswise into 1" pieces.
- Add peas to orzo mixture, cover, and cook until peas are warmed through, about 2 minutes. Remove from heat. Add Parmesan, cream, and butter and stir until butter is melted. Stir in asparagus and basil; season with salt and pepper. Top with more basil.
