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Creamy Asparagus Orzo with Herbed Goat Cheese

This Creamy Asparagus Orzo features orzo so overwhelmed with a velvety cheese sauce it takes on a risotto-esque quality. Studded with gently cooked asparagus and spiked with a splash of dry vermouth, this dish offers a sophisticated bowl of comfort.
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 4

Equipment

  • Large, deep skillet

Ingredients
  

  • 450g (16 0z) uncooked orzo
  • 2 tbsp olive oil
  • 1 yellow onion quartered and sliced
  • 1 tsp crushed red pepper flakes optional
  • 3 cloves garlic minced
  • 1 bunch asparagus ends removed, cut into thirds
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1/4 cup dry vermouth
  • 2 cups 2% milk
  • 1 tbsp Dijon mustard
  • 140g (5oz) herb crusted goat cheese
  • 1/4 cup full-fat yogurt
  • 1 lemon juiced

Instructions
 

  • Place a large pot of water over high heat and bring to a boil. Once boiling, liberally salt the water and add the orzo. Cook the orzo according to the package's direction. Drain and rinse the orzo and set aside until ready to use.
  • While the orzo is cooking, pour the olive oil in a large, deep skillet. Place over medium heat. Once the oil is shimmering, add the onion and a pinch of salt. Saute the onion until translucent. Stir in the garlic and crushed red pepper flakes and saute until fragrant. Add the asparagus and saute until tender but not mushy. Transfer the sauteed veggies to a plate and set aside.
  • Add the butter to the skillet. Once the butter melts, whisk in the flour to form a roux. Gradually whisk in the vermouth, followed by the milk. Go slow. Make sure each addition is well-integrated before the next is added.
  • Add the Dijon mustard and the goat cheese to the sauce and stir until the cheese melts. Taste and season with salt accordingly.
  • Return the veggies to the skillet followed by the orzo. Add the yogurt and stir until well integrated. Spoon the finished orzo into bowls and serve immediately with white wine.
Keyword 30 minute meal, asparagus, goat cheese, lemon, orzo