Orzotto with Asparagus Tips and Cherry Tomatoes: Catherine’s London Dish

Featured on Episode 3 of Tastes Like Home with Catherine Fulvio on RTÉ One

Orzotto dish

Serves 6


500g orzo durum wheat pasta

2 red onions

1 large carrot

250g celeriac

1 small leek

200g asparagus tips

20 cherry tomatoes

2 cloves of garlic

200ml vegetable stock

150ml white wine

100ml cream

30g butter, cut into cubes

60g parmesan, grated

Salt, pepper, parsley and chives

Olive oil




  1. Cut the onion and leek into fine slices, carrot and celeriac into 1.5 cm cubes, asparagus into 3-4 cm long tips, chop the garlic and leave the cherry tomatoes whole.
  2. Meanwhile cook the orzo pasta in 5 litres of boiling salted water to ¾ al dente (do not cook fully as it will cook more later in the recipe).  Drain and set aside.
  3. In a large, deep frying pan heat up some olive oil, add the onion and leeks and cook for 5 minutes giving a nice colour. Then add the carrot and celeriac cubes.  Cover with greaseproof paper and continue to cook until they are softened and caramelise to a nice golden colour. Add the garlic, and white wine, nearly cooked orzo pasta and the vegetable stock. Then add the asparagus tips and cherry tomatoes.  If necessary adding more stock making sure it does not dry out; it should be moist and slightly runny at this point.
  4. When ready take off the heat and add the cream, small cubes of butter and season with salt and pepper to taste. Serve immediately with parmesan and chopped parsley and chives.
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