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One pot cheesy orzo with asparagus served in a wide shallow bowl, creamy and golden with bright green asparagus and freshly grated Parmesan on top, photographed overhead on a rustic wooden table with a linen napkin and fork

One Pot Cheesy Orzo with Asparagus

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 420 kcal

Equipment

  • Large wide skillet or Dutch oven (at least 4-quart)
  • Wooden spoon or silicone spatula
  • Box grater
  • Measuring cups and spoons
  • Microplane or zester

Ingredients
  

Main Ingredients

  • 1.5 cups dry orzo pasta
  • 3 cups chicken or vegetable broth low sodium recommended
  • 1 cup water
  • 1 lb fresh asparagus tough ends trimmed, cut into 1-inch pieces
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 cup Parmesan Reggiano freshly grated, plus more for serving
  • 2 oz cream cheese softened, cut into small cubes
  • 1 teaspoon lemon zest from about 1 lemon
  • 1 tablespoon fresh lemon juice
  • 0.5 teaspoon red pepper flakes optional, for heat
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

Build the Base

  • Heat olive oil and butter in a large wide skillet or Dutch oven over medium heat until the butter is melted and the mixture is shimmering.
  • Add the minced garlic and red pepper flakes (if using) and sauté for 60–90 seconds, stirring constantly, until fragrant and just barely golden. Do not let the garlic brown.

Cook the Orzo

  • Add the dry orzo to the pot and stir to coat it in the garlic oil for about 1 minute, toasting it lightly.
  • Pour in the broth and water. Stir well, season with kosher salt and black pepper, and bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to medium and cook uncovered for 8–10 minutes, stirring every 2–3 minutes to prevent sticking, until the orzo is nearly al dente and most of the liquid has been absorbed. The mixture should look creamy and slightly loose — not dry.

Add the Asparagus

  • Stir in the asparagus pieces during the last 3–4 minutes of cooking. The asparagus should cook alongside the orzo until just crisp-tender and bright green.
  • If the orzo looks too thick or is sticking before the asparagus is cooked through, add a splash of warm broth or water, a few tablespoons at a time.

Finish with Cheese

  • Remove the pot from the heat. Immediately add the cream cheese cubes and freshly grated Parmesan. Stir vigorously until both are completely melted and the sauce is smooth and glossy.
  • Stir in the lemon zest and lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
  • Serve immediately, garnished with extra Parmesan and fresh chopped parsley. A drizzle of good olive oil over the top is optional but highly encouraged.

Notes

Liquid ratio tip: Every stove runs a little different. If your orzo absorbs the liquid too quickly before it's cooked through, add warm broth or water in small splashes, stirring between additions.
Cheese tip: Always use freshly grated Parmesan — pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
Make it a meal: Stir in rotisserie chicken, sautéed shrimp, or white beans for added protein.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of broth over medium-low heat, stirring until creamy. Do not freeze.

Nutrition

Calories: 420kcalCarbohydrates: 52gProtein: 16gFat: 17gSodium: 620mgFiber: 4gSugar: 4g
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