ASPARAGUS ORZO RISOTTO RECIPES

ORZO WITH ASPARAGUS RECIPE - FOOD.COM

Orzo With Asparagus Recipe - Food.com image

Make and share this Orzo With Asparagus recipe from Food.com.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

Heat olive oil and butter over medium heat.
Add onion, fennel, garlic and saute until very soft.
Add orzo and 1/2 cup chicken stock.
Stir as you would risotto until liquid is absorbed.
You might not use the whole quart of broth.
Repeat until pasta is almost al dente.
Add asparagus and simmer until tender.
Top with parmesan, pepper flake and thyme.

Nutrition Facts : Calories 675.5, FatContent 18.1, SaturatedFatContent 6.2, CholesterolContent 24.7, SodiumContent 467.5, CarbohydrateContent 103.7, FiberContent 7, SugarContent 7.8, ProteinContent 24.4

SPRING ORZO RISOTTO | ALLRECIPES

Spring Orzo Risotto | Allrecipes image

I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.

Provided by Jonathan Charbz

Categories Main Dishes Rice Risotto Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

2?½ cups vegetarian chicken-flavored broth
2 cups low-sodium vegetable broth
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
½ medium yellow onion, diced
¾ teaspoon red pepper flakes
sea salt and cracked black pepper to taste
1 medium zucchini, halved lengthwise and sliced
2 cups uncooked orzo pasta
¼ cup dry white wine
1 hard cheese rind
½ teaspoon sea salt
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
1 cup frozen peas
½ cup finely grated Grana Padano cheese
½ cup chopped fresh parsley
1 medium lemon, zested and juiced

Steps:

Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.

Nutrition Facts : Calories 408.7 calories, CarbohydrateContent 63 g, CholesterolContent 21.2 mg, FatContent 11 g, FiberContent 6.3 g, ProteinContent 15.8 g, SaturatedFatContent 5.3 g, SodiumContent 504.5 mg, SugarContent 7 g

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