Asparagus Pasta Risotto

Here's an easy, pasta recipe that uses risotto, a very popular carbohydrate in Italian cuisine.

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  • 2 cups dried orzo pasta (uncooked rice shaped pasta)
  • 6 cups chicken broth
  • 4 cups chopped asparagus
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup fresh sage leaves, plus sprigs
  • Pepper


  1. Place pasta and broth in a 4-5 quart pan over high heat, cover, and bring to a boil.
  2. Reduce heat to medium-high, cook, uncovered, for 5 minutes, stirring occasionally.
  3. Add asparagus and cook, stirring occasionally, until pasta is barely tender to bite, 8-10 minutes.
  4. Stir in cheese and remove pan from heat.
  5. Meanwhile, cook oil in a medium frying pan over medium heat, 3-4 minutes.
  6. Add sage leaves, stir often until edges begin to curl, 2-3 minutes.
  7. Remove from heat.
  8. With a slotted spoon, lift sage to a towel. Reserve oil.
  9. Crush and crumble sage leaves, then add sage and oil to pasta and mix.
  10. Garnish with sage sprigs. Add pepper to taste.
  11. Serve.


egg free
soy free
seafood free
treenut free
sesame free
mustard free
First Course



670 cal


45 g


43 g


31 g
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