Orzo risotto with asparagus

6 Servings

Ingredients

Quantity Ingredient
2½ cup Good chicken broth
2½ cup Water
1 pounds Uncooked orzo
2 pounds Fresh asparagus; cut into 1\" lengths
1 tablespoon Olive oil
3 tablespoons Unsalted butter; divided
1 medium White onion; finely minced
4 slices Prosciutto; trimmed of fat and sliced in thin strips , (up to 5)
2 tablespoons Good grated romano or parmesan
Salt (be careful) and pepper; to taste

Directions

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 2½ 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@...> on Jan 11, 1998

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