Chicken And Vegetables Orzo Risotto (Orzotto)
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 5-6 chicken thighs, bone-in, skin-on
  • 1 bunch asparagus, tough ends trimmed and asparagus cut into 1 inch pieces
  • ¾ cup green peas, fresh or frozen
  • 10 oz orzo
  • 3 cups chicken broth
  • 1 medium shallot, finely minced
  • 2 garlic cloves, thinly sliced
  • 1 orange, zested
  • 1 cup Parmesan cheese
  • 4 tablespoons butter, divided
  • 2 teaspoons salt, divided
  • ¼ teaspoon pepper
  1. Preheat oven to 400 F.
  2. Rub chicken thighs with ½ teaspoon of salt and pepper. Set aside.
  3. Heat 2 tablespoons of butter in the ovenproof cast iron skillet and over medium heat. Add asparagus and cook for 9 minutes turning frequently. Add sliced garlic and cook for 1 more minute. Using a slotted spoon, remove asparagus and garlic from the skillet and set aside.
  4. Heat 1 tablespoon of butter in the same skillet and over medium heat. Add chicken thighs skin side down and cook for about 10 minutes until skin is golden brown. Flip the chicken and cook for another 10 minutes. Remove from the skillet and set aside.
  5. Wipe the skillet with paper towel, return to the heat and melt 1 tablespoon of butter.
  6. Add shallot and sauté for 3-4 minutes until translucent. Add orzo and 1 teaspoon of salt stirring frequently until it is coated in butter and slightly toasted, about 3 minutes.
  7. Pour in chicken broth, stir, place chicken thighs on top of orzo. Cover skillet with an ovenproof lid and bake for 20 minutes until orzo has absorbed all liquid and is nice and cooked through.
  8. Transfer chicken on to the plate, add Parmesan cheese, peas, orange zest and give everything a nice stir.
  9. Put chicken back on to the skillet along with asparagus and bake uncovered for 5 more minutes.
  10. Serve immediately!
Recipe by Lavender & Macarons at