Orzotto with Green and White Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Orzo takes the place of Arborio rice in Orzotto with Green and White Asparagus-a risotto-style dish that turns rich and creamy as it's stirred to doneness. Tender asparagus and fresh lemon zest add the welcome flavors of spring in this pasta dish. Ingredients:
3 1/2 cups unsalted chicken stock |
1 tablespoon unsalted butter |
2 teaspoons extra-virgin olive oil |
1 1/4 cups chopped red scallions or green onions |
1 1/2 cups uncooked orzo pasta |
1 1/2 teaspoons grated lemon rind |
1 tablespoon fresh lemon juice |
3/8 teaspoon salt |
1/4 teaspoon black pepper |
1/2 pound green asparagus, trimmed and cut into 1-inch pieces |
1/2 pound white asparagus, trimmed and cut into 1-inch pieces |
2 ounces parmigiano-reggiano cheese, grated and divided (1/2 cup) |
1 tablespoon minced flat-leaf parsley |
Directions:
1. Bring stock to a simmer in a saucepan (do not boil). Keep warm.
2. 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.
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