Asparagus and Basil "Orzotto"

By carinem25

Ingredients

• 3 c. vegetable broth
• 1 T. evoo
• 1 medium onion, chopped (1 c.)
• 2 cloves garlic, minced
• 2 lb. thin asparagus, cut into 1-in pieces (6 cups)
• 1 lb. orzo
• 2/3 c. dry white wine
• 1/2 c. grated parmesan
• 1/2 c. chiffonade basil
• 1 T. butter

Details

Servings 6

Preparation

Step 1

Heat broth and 3 cups water to use as "orzotto" liquid.

Head oil in deep skillet over medium. Add onion and garlic, and saute 6 minutes, or until tender. Add asparagus, and saute 2 minutes, or until bright green.

Stir in orzo, and saute 2 minutes, or until pasta is coated with oil. Stir in wine, and cook 3 minutes or until liquid is absorbed, stirring constantly. Cook orzo with broth mixture like risotto (only 5 to 7 minutes). Stir in parmesan, basil and butter. Season with salt and pepper.