Orzotto, made with orzo pasta instead of rice, cooks in half the time of traditional risotto.
- 3 cups low-sodium vegetable broth
- 1 Tbs. olive oil
- 1 medium onion, chopped (1 cup)
- 2 cloves garlic, minced (2 tsp.)
- 2 lb. thin asparagus, cut into 1-inch pieces (6 cups)
- 1 lb. orzo pasta
- 2/3 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, cut into thin strips
- 1 Tbs. unsalted butter
- Place broth and 3 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling.
- Heat oil in deep skillet or Dutch oven over medium heat. Add onion and garlic, and sauté 6 minutes, or until tender. Add asparagus, and sauté 2 minutes, or until bright green.
- Stir in orzo, and sauté 2 minutes, or until pasta is coated with oil. Stir in wine, and cook 3 minutes, or until liquid is almost completely absorbed, stirring constantly. Pour in 1 cup hot broth mixture. Cook until liquid is almost completely absorbed, stirring constantly. Continue adding broth mixture 1/2 cup at a time and cook 5 to 7 minutes, stirring often and allowing orzo to absorb most of liquid before adding more. Stir in Parmesan, basil, and butter. Season with salt and pepper.
- Serving Size: Serves 6
- Calories: 387
- Carbohydrate Content: 65 g
- Cholesterol Content: 11 mg
- Fat Content: 7 g
- Fiber Content: 5 g
- Protein Content: 16 g
- Saturated Fat Content: 3 g
- Sodium Content: 469 mg
- Sugar Content: 7 g