Directions:
- Bring stock to a simmer in a saucepan (do not boil). Keep warm.
- Heat a saucepan over medium-low heat. Add butter and oil; swirl to coat. Add scallions; cook 7 minutes, stirring occasionally. Add orzo; cook 2 minutes, stirring frequently. Stir in rind, juice, salt, and pepper. Add 1/2 cup stock to pasta mixture; cook 2 1/2 minutes or until liquid is nearly absorbed, stirring frequently. Reserve 1 cup stock. Add remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 13 minutes). Stir in remaining 1 cup stock and asparagus; cook 7 minutes or until asparagus is tender, stirring occasionally. Remove from heat; stir in half of cheese. Sprinkle with remaining cheese and parsley. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1060.51 Kcal (4440 kJ) | ||
| Calories from fat | 476.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.91g | 81% | |
|---|---|---|---|
| Cholesterol | 92.09mg | 31% | |
| Sodium | 2387.32mg | 99% | |
| Potassium | 2398.26mg | 51% | |
| Total Carbs | 109.18g | 36% | |
| Sugars | 37.82g | 151% | |
| Dietary Fiber | 16.7g | 67% | |
| Protein | 49.68g | 99% | |
| Vitamin C | 62.3mg | 104% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 10.9mg | 61% | |
| Calcium | 274.2mg | 27% | |
| Amount Per 100 g | |||
| Calories | 56.31 Kcal (236 kJ) | ||
| Calories from fat | 25.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 81% | |
|---|---|---|---|
| Cholesterol | 4.89mg | 31% | |
| Sodium | 126.75mg | 99% | |
| Potassium | 127.33mg | 51% | |
| Total Carbs | 5.8g | 36% | |
| Sugars | 2.01g | 151% | |
| Dietary Fiber | 0.89g | 67% | |
| Protein | 2.64g | 99% | |
| Vitamin C | 3.3mg | 104% | |
| Iron | 0.6mg | 61% | |
| Calcium | 14.6mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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