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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a nice side dish for fish or chicken, with a crusty roll and its the perfect meal. Ingredients:
1 medium onion, sliced |
1 small fennel, sliced |
2 garlic cloves, chopped |
1/8 cup olive oil |
2 tablespoons butter |
salt |
2 tablespoons parmesan cheese |
1/4 teaspoon red pepper flakes |
1/4 teaspoon fresh thyme |
1 lb orzo pasta |
1 quart chicken stock |
1/2-1 lb asparagus, cut at angle |
Directions:
1. Heat olive oil and butter over medium heat.
2. Add onion, fennel, garlic and saute until very soft.
3. Add orzo and 1/2 cup chicken stock.
4. Stir as you would risotto until liquid is absorbed.
5. You might not use the whole quart of broth.
6. Repeat until pasta is almost al dente.
7. Add asparagus and simmer until tender.
8. Top with parmesan, pepper flake and thyme.
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