Respectful eggs asparagus orzo risotto orzotto

Asparagus orzotto

Full of mean, green flavours and with a cheeky twist of orzo rice in place of the classic arborio, our asparagus ‘orzotto’ is full of the joys of spring! And so are we, when we pop a poached Respecftul egg on top to create an easy peasy, creamy sauce that makes this dish next level.

Preparation time

35 minutes



• 1 tablespoon olive oil
• 30g unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 bunches of asparagus, stalks finely chopped and tips reserved
• 300g orzo pasta
• 100ml white wine (optional)
• 1.2 litre vegetable stock, made from 1 stock cube
• 4 Respectful eggs
• 1 lemon, zest and juice
• 75g Parmesan, finely grated


Heat the oil and half of the butter in a large shallow pan over a medium-low heat. Add the onion and soften for 8 minutes, stirring regularly. Pop in the garlic and asparagus stalks; cook for a further 2 minutes. Stir in the orzo and toast for 1 minute. If using, pour in the white wine and allow to cook away until evaporated.

Stir in half of the stock, bring to the boil, and then reduce the heat to low and simmer for 10 minutes, stirring regularly. Add a splash more stock if it becomes dry.

Meanwhile poach the eggs in a saucepan of lightly salted boiling water for 2-3 minutes, until the yolks are runny, and whites are just set. Remove to a plate lined with kitchen paper.

Stir the asparagus tips through the orzo and cook for 2 minutes. Add another splash of stock, the remaining butter, lemon juice, most of the Parmesan and give it a little stir. Remove from the heat and leave to rest for a couple of minutes.

Divide the orzo between the plates, top each with a poached egg and finish with the lemon zest, extra Parmesan and a twist of black pepper.

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