Caramelized Onion And Asparagus Orzotto-ci |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My second risotto-like dish, using orzo. Creates a creamy, rich, tasty dish, without the babysitting needed for risotto! This is great served with fish, especially salmon. Ingredients:
1lb orzo |
2 cups chicken stock |
1/2 stick butter |
1 medium onion, diced |
1lb fresh asparagus, trimmed and cut into 1 inch pieces |
1 cup heavy cream |
1/2-3/4 cup fresh parmesan, grated |
1/2 lemon (for it's zest) |
sea or kosher salt and fresh ground pepper |
Directions:
1. Prepare orzo per box directions, but using chicken stock for 2 cups of the water
2. In large skillet(I use cast iron, of course ;), saute asparagus and onions in butter.
3. Cook until asparagus is al dente and onion begins to caramelize.
4. Add salt and pepper and cream, and continue to simmer to thicken
5. When orzo is done, drain, but reserve the liquid.
6. Add orzo and 3/4-1 cup of the pasta liquid to veggies and cream.
7. Add lemon zest and Parmesan cheese, stir, and heat through.
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