Orzo “Risotto” with Zucchini and Asparagus
Orzo “Risotto” with Zucchini and Asparagus is creamy and bright, with tender spring vegetables, a touch of heat from red pepper flakes, and a lemony finish that lifts the nutty Grana Padano. The broth-warmed orzo turns silky while still keeping a pleasant bite, making it a lovely weeknight dinner or a fresh side for spring gatherings.
- Prep10 mins
- Cook30 mins
- Serves6
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Orzo “Risotto” with Zucchini and Asparagus, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 54 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 21 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 90 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 38
- Heart Health
- 76
- Metabolic
- 52
- Digestive
- 25
- Inflammatory
- 41
- Performance
- 52
- General Wellness
- 1
Pour the vegetarian chicken broth and vegetable broth into a saucepan over medium heat; bring to a boil. Lower the heat to a simmer and cover until needed.
- 2
Melt the butter and oil together in a 12-inch skillet over medium heat. Add the onion, pepper flakes, and a pinch of sea salt and pepper; cook and stir until the onion has softened. Add the zucchini and a pinch of sea salt; cook and stir until the zucchini has softened. Stir in the orzo pasta and keep cooking, stirring often, for a few minutes.
- 3
Pour in the wine, stirring as it bubbles until the rapid bubbling subsides. Add the hot broth and bring to a boil. Reduce the heat and add the cheese rind and 1/2 teaspoon sea salt. Cook and stir until much of the liquid is absorbed by the orzo, about 00:10:00. Stir in the asparagus and frozen peas and continue to simmer until nearly all the liquid is gone and the orzo is fully cooked, about 00:05:00. Remove from the heat.
- 4
Stir in the grated cheese, parsley, lemon zest and juice, and your desired amount of cracked pepper. Remove and discard the cheese rind. Taste and adjust the seasonings as desired.
- Calories 454.63 kcal High 23%
- Protein 18.86 g Good Source 38%
- Carbohydrate 62.93 g 23%
- Total Fat 14.89 g Moderate 19%
- Saturated Fat 7.03 g High 35%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 30.09 mg Moderate 10%
- Sodium 429.65 mg Moderate 19%
- Dietary Fiber 7.56 g Good Source 27%
- Total Sugars 5.54 g --
- Added Sugars 0.5 g Low Source 1%
- Calcium 262.35 mg Good Source 20%
- Iron 5.27 mg Good Source 29%
- Potassium 558.61 mg Moderate 12%
- Vitamin A 259.26 mcg Good Source 29%
- Vitamin C 31.73 mg Good Source 35%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛
- Wheat 🌾
- Gluten
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Orzo "Risotto" with Zucchini and Asparagus is made with 15 ingredients and serves 6. It takes about 40 mins and is rated medium. Key ingredients include Asparagus, Extra Virgin Olive Oil, Fresh Parsley, and Grana Padano Cheese. Each serving provides about 454.63 kcal, and is a good source of protein.
Recipe Questions
- What is Orzo “Risotto” with Zucchini and Asparagus made of?
- The main ingredients are Asparagus, Extra-Virgin Olive Oil, Fresh Parsley, Grana Padano Cheese, Green Peas. The full list of 15 is above.
- How long does it take to make Orzo “Risotto” with Zucchini and Asparagus?
- About 40 mins in total: 10 mins to prepare and 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 454.63 kcal. The full nutrition breakdown is above.
- Is Orzo “Risotto” with Zucchini and Asparagus easy to make?
- This recipe is rated medium, with 15 ingredients and 4 steps.
- Is Orzo “Risotto” with Zucchini and Asparagus healthy?
- Orzo “Risotto” with Zucchini and Asparagus has an easyChef Pro health score of 52/100. Per serving, it provides 454.63 calories and 18.86 g of protein, or 38% of the Daily Value. It is a good source of dietary fiber, calcium, iron, vitamin A and vitamin C. Worth noting per serving: sodium at 429.65 mg (19% of the Daily Value) and saturated fat at 7.03 g (35% of the Daily Value). It contains Citrus, Milk, Wheat, Gluten, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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