Orzo Risotto With Asparagus
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pasta | 6 | Servings | |
INGREDIENTS
| 2 1/2 | c | Good chicken broth |
| 2 1/2 | c | Water |
| 1 | lb | Uncooked orzo |
| 2 | lb | Fresh asparagus, cut into 1" |
| lengths | ||
| 1 | T | Olive oil |
| 3 | T | Unsalted butter, divided |
| 1 | White onion, finely minced | |
| 4 | Prosciutto, trimmed of fat | |
| and sliced in thin strips | ||
| up to 5 | ||
| 2 | T | Good grated romano or |
| parmesan | ||
| Salt, be careful and | ||
| pepper to taste |
INSTRUCTIONS
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 <kirkland@gj.net> on Jan 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 496
Calories From Fat: 155
Total Fat: 17.6g
Cholesterol: 40.2mg
Sodium: 872mg
Potassium: 422.5mg
Carbohydrates: 61.4g
Fiber: 3.4g
Sugar: <1g
Protein: 23.4g