Saffron Orzo with Asparagus
Elevate your weeknight dinners with this vibrant and luxurious Saffron Orzo with Asparagus! This creamy, risotto-like dish features tender orzo pasta infused with the delicate aroma of saffron and cooked to perfection in a rich vegetable broth. Fresh asparagus adds a crisp, slightly earthy contrast, while a splash of lemon zest and fresh parsley brighten every bite. Toasted orzo, sautéed onions, and garlic build a robust flavor foundation, and a generous sprinkling of Parmesan cheese brings a delightful creaminess. Ready in just 30 minutes, this recipe is a perfect blend of sophistication and simplicity, ideal for springtime meals or elegant entertaining. Serve it as a comforting vegetarian main or a stunning side dish, and watch it become an instant favorite!
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Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 1 bunch asparagus
- 4 cups vegetable broth
- 0.25 teaspoons saffron threads
- 2 tablespoons butter
- 2 tablespoons olive oil
- 0.5 cups yellow onion
- 2 cloves garlic cloves
- 0.5 cups grated Parmesan cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 teaspoon lemon zest
Instructions
Rinse the asparagus and trim the woody ends. Cut the asparagus into 1-inch pieces and set aside.
Heat the vegetable broth in a small saucepan over low heat. Add the saffron threads and let them steep while you prepare the rest of the dish.
In a large skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the orzo pasta and toast for 1-2 minutes, allowing it to absorb the flavors.
Slowly ladle in 1 cup of the warmed saffron-infused broth, stirring frequently. As the liquid is absorbed, continue adding the broth, 1 cup at a time, stirring constantly until the orzo is tender and creamy (about 10 minutes).
In a separate skillet, heat the remaining olive oil over medium heat. Add the asparagus pieces and sauté for 4-5 minutes until tender but still crisp. Season with a pinch of salt and pepper.
Once the orzo is cooked, stir in the cooked asparagus, remaining butter, grated Parmesan cheese, salt, and black pepper. Mix until well combined.
Remove from heat and garnish with fresh parsley and lemon zest. Serve immediately and enjoy your saffron orzo with asparagus!
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 1018 mg | 44% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 7.9 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
