Very Green Orzotto Recipe

This creamy Very Green Orzotto is made with tender orzo pasta, a vibrant sauce of pureed spinach and peas, crisp asparagus, and savory Parmesan cheese. This recipe creates a bright, elegant, and utterly delicious main course that is bursting with fresh flavor. Perfect for a warm summer evening, this dish is impressive enough for guests but simple enough for a weeknight dinner, making enough for 4 people.

Very Green Orzotto Ingredients

For the Green Sauce:

• 3 cups fresh spinach
• 1 cup frozen peas, thawed
• 1/2 cup vegetable broth
• A handful of fresh basil leaves (optional)

For the Orzotto:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup orzo pasta, uncooked
• 4 cups vegetable broth, kept warm
• 1 cup asparagus tips, lightly blanched or chopped
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste

How To Make Very Green Orzotto

1. Create the green sauce: In a blender, combine the fresh spinach, thawed peas, and 1/2 cup of vegetable broth. If using, add the fresh basil. Blend on high speed until the sauce is completely smooth and vibrant green. Set aside.
2. Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the olive oil and butter over medium heat. Add the chopped shallot and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Toast the orzo: Add the dry orzo pasta to the pot. Stir constantly for about 1 minute until the pasta is lightly toasted and smells nutty.
4. Cook the orzotto: Pour in about 1 cup of the warm vegetable broth. Stir frequently until the liquid is almost completely absorbed by the orzo. Continue adding the broth, one cup at a time, stirring often and waiting for each addition to be absorbed before adding the next.
5. Add the greens: When the orzo is nearly al dente (tender with a slight bite), after about 15-20 minutes, stir in the prepared green sauce and the asparagus tips. Cook for another 2-3 minutes, stirring until everything is heated through and the orzotto is creamy.
6. Finish and serve: Remove the pot from the heat. Stir in the grated Parmesan cheese and the fresh lemon juice. Season to taste with salt and pepper. Serve immediately, garnished with extra Parmesan if desired.

Recipe Tips

• Use warm broth: Keeping your vegetable broth warm in a separate saucepan is a key risotto technique. Adding cold liquid can shock the pasta and cool down the pan, slowing the cooking process and preventing the orzo from releasing the starches needed for a creamy texture.
• Toast the orzo: Don’t skip the step of toasting the dry orzo in the pot. This simple action adds a wonderful nutty depth of flavor to the finished dish that you wouldn’t get otherwise.
• Stir frequently, not constantly: While you don’t need to stir without stopping, frequent stirring is important. The agitation helps release starches from the orzo, which is what creates that signature creamy consistency without needing to add any heavy cream.
• Add lemon juice off the heat: Stirring in the fresh lemon juice at the very end, after removing the pot from the heat, keeps its flavor bright and fresh. If you add it too early, the heat will dull its vibrant taste.

What To Serve Very Green Orzotto

This Very Green Orzotto is a fantastic standalone main course. However, it also pairs beautifully with a simple protein. Serve it alongside seared scallops, grilled shrimp, or a piece of flaky baked salmon. A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio complements the fresh green flavors perfectly.

How To Store Very Green Orzotto Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The orzotto will thicken as it cools. To reheat, add a splash of water or vegetable broth and gently warm it on the stove, stirring to restore some of its creaminess.
• Freeze: Freezing is not recommended. The texture of the pasta and the cheese sauce can become grainy and separate when thawed and reheated.

Very Green Orzotto Nutrition Facts

Serving Size: 1 serving (about 1.5 cups)

• Calories: 485 kcal
• Total Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 650mg
• Total Carbohydrate: 65g
• Dietary Fiber: 8g
• Sugars: 7g
• Protein: 20g

Frequently Asked Questions

• What exactly is orzotto? Orzotto is a playful name for a dish made with orzo, which is a type of pasta shaped like a large grain of rice. It’s cooked using the same technique as a classic Italian risotto, which involves stirring in broth gradually to create a starchy, creamy sauce.
• Can I use other green vegetables? Absolutely. This recipe is very adaptable. You could substitute the asparagus with finely chopped broccoli florets, leeks, or zucchini. For the sauce, arugula could be used in place of spinach for a more peppery flavor.
• How do I make this recipe vegan? To make this orzotto vegan, use a full-fat oat milk or another creamy dairy-free alternative for blending the sauce instead of broth. In the final step, substitute the butter with a high-quality olive oil or vegan butter, and use a vegan Parmesan-style cheese or a tablespoon of nutritional yeast.

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