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Spring Vegetables with Orzo

Orzo, a rice-shaped pasta, makes a tasty "risotto"--this version is studded with fresh spring carrots and asparagus and flavored with our Glace de Poulet Gold and Parmesan cheese. For a vegetarian version, make it with our Veggie-Stock Gold.


  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced peeled carrots
  • 1/4 cup diced celery
  • 1 1/4 cups dried orzo pasta
  • 1/2 bunch asparagus, trimmed cut diagonally in 1-inch pieces
  • 1 1/2 cups Glace de Poulet Gold® or Veggie-Stock Gold® dissolved in 3 cups hot water
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and ground black pepper


  1. Heat a large, heavy saucepan over medium-low heat. Add the oil and then stir in the onions, carrots, and celery. Cover the pan and cook for 10 minutes, stirring occasionally to prevent sticking or browning, until the vegetables are fork tender.
  2. Add the orzo and asparagus and stir to coat with oil.  Cook for 1 minute, stirring constantly.
  3. Add the dissolved Glace de Poulet Gold® or Veggie-Stock Gold® and increase the heat to bring the liquid to a boil.  Stir, cover the pan, reduce the heat to low, and simmer for 8-10 minutes, stirring occasionally, until the orzo is tender.
  4. Remove the pan from the heat and stir in the cheese.  Season to taste with salt and pepper.

Additional Tips

Wine Pairing: Sauvignon Blanc or Pinot Grigio.

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Classic French Stocks and Sauces