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Creamy Orzo With Asparagus And Prosciutto

Creamy Orzo With Asparagus And Prosciutto


  • 3 cups reduced-sodium chicken broth
  • 1 1/3 cups (about 8 ounces) orzo
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 1/2 cups (about 3/4 pound) asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup (1 ounce) julienned prosciutto
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley
  • 1/4 cup grated Parmesan cheese


  1. In a medium-sized covered saucepan, bring broth and 1 cup of water to a boil over high heat. Add orzo, then return to a boil. Reduce heat to low, and simmer uncovered, according to package directions, until al dente (usually about 11 minutes). Drain pasta, and set aside the cooking liquid.
  2. Meanwhile, heat oil in a medium skillet over medium-high heat until hot, but not smoking. Saute onion for about 1 minute or until it just begins to soften. Toss in asparagus and saute for 2 to 3 more minutes. Remove from heat.
  3. Add in orzo, 1 cup of the reserved cooking liquid, sour cream, prosciutto, pepper, and parsley, and stir until well combined. Divide among 4 bowls. Top with Parmesan and serve.

Nutrition Information

Per serving: 375 kcal cal., 11 g fat (5 g sat. fat), 51 g carb., 4 g fiber, 5 g sugar, 18 g pro., 166 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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