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Asparagus and Basil “Orzotto”

Orzotto, made with orzo pasta instead of rice, cooks in half the time of traditional risotto.

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Orzotto, made with orzo pasta instead of rice, cooks in half the time of traditional risotto.

Servings
SERVING

Ingredients

  • 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

Preparation

  1. Place broth and 3 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling.
  2. 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.
  3. 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.

Nutrition Information

  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g