Creamy Parmesan Orzo with Asparagus

This Orzo makes a perfect comfort food side dish for these cold fall nights. It’s a simple recipe but leaves you with big creamy and hearty flavor.


  • 1 cup Orzo (uncooked)
  • 1 bunch of Asparagus (Cut into 1 inch pieces)
  • 1 tablespoon unsalted Butter
  • 1/2 cup Half-and-Half
  • 1/4 cup grated Parmesan cheese (more for garnish/taste)
  • Salt and pepper to taste

Recipe yields 4 side-dish sized servings


Making your Orzo:

  1. Boil a large sauce pan of water (filled about halfway) over medium heat. Cook the orzo until tender, should take approximately 10 minutes
  2. Allow the orzo cook for about 5 minutes and then add the asparagus to the same pot
  3. Once the orzo and asparagus are cooked and tender, drain and return to the pot
  4. Quickly add the Parmesan cheese and butter to the orzo and asparagus mixture. Stir thoroughly in order to allow both the cheese and butter to melt
  5. Slowly add the half-and-half to the mixture, and keep stirring. Continue to stir and add cream until you reach your desired consistency.
  6. Season with salt and pepper. Serve right away and enjoy!

If you have any comments, I would love to hear back from you, and if you’ve attempted the dish, please feel free to post pictures.



One Comment Add yours

  1. lbix6 says:

    Sounds simple, easy, & delicious. And I want those Le Creuset heart salt ramekins.


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