Asparagus and Basil “Orzotto” - Yoga Journal

Asparagus and Basil “Orzotto”


Orzotto, made with orzo pasta instead of rice, cooks in half the time of traditional risotto.

  • SERVINGServings


  • 3 cups low-sodium vegetable broth
  • 1 Tbs. olive oil
  • 1 medium onion, chopped (1 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 2 lb. thin asparagus, cut into 1-inch pieces (6 cups)
  • 1 lb. orzo pasta
  • 2/3 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh basil leaves, cut into thin strips
  • 1 Tbs. unsalted butter


  1. Place broth and 3 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling.
  2. Heat oil in deep skillet or Dutch oven over medium heat. Add onion and garlic, and sauté 6 minutes, or until tender. Add asparagus, and sauté 2 minutes, or until bright green.
  3. Stir in orzo, and sauté 2 minutes, or until pasta is coated with oil. Stir in wine, and cook 3 minutes, or until liquid is almost completely absorbed, stirring constantly. Pour in 1 cup hot broth mixture. Cook until liquid is almost completely absorbed, stirring constantly. Continue adding broth mixture 1/2 cup at a time and cook 5 to 7 minutes, stirring often and allowing orzo to absorb most of liquid before adding more. Stir in Parmesan, basil, and butter. Season with salt and pepper.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 387
  • Carbohydrate Content: 65 g
  • Cholesterol Content: 11 mg
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 16 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 469 mg
  • Sugar Content: 7 g