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| Orzo Risotto With Asparagus Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 6
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Ingredients
2 1/2 cup good chicken broth
2 1/2 cup water
1 lb uncooked orzo
2 lb fresh asparagus; cut into 1 lengths
1 tablespoon olive oil
3 tablespoon unsalted butter; divided
1 medium white onion; finely minced
4 slice prosciutto; trimmed of fat and sliced
2 tablespoon good grated romano or parmesan
1 salt (be careful) and pepper; to taste
Cooking Directions:
Ahead of time, sauté the onion in the olive oil and half the butter until limp, then add asparagus along with 2 T. of the chicken broth, the prosciutto, and the pepper. Cover and simmer until the asparagus is the texture you like. Set it aside.
When getting ready to serve, boil the orzo in the 2 1/2 c. water unsalted) and the broth until done al dente (or softer if you prefer). Drain off the liquid (I saved mine to use in breads and soups). Toss immediately with the asparagus mixture, the rest of the butte r and the cheese. Check for salt but be cautious, as this dish is easily oversalted. Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland on Jan 11, 1998
pasta
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