Orzo "Risotto" with Asparagus, Tomatoes, & Cheese

By Pooh

Ingredients

• 1 cup Orzo
• 1 pound fresh asparagus, trimmed and
• cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 plum tomatoes, chopped
• 1 cup fat-free ricotta cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup coarsely chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Details

Servings 4

Preparation

Step 1

1. Cook the Orzo according to package
directions, adding the asparagus
during the last 2 minutes of the
cooking time. Drain and keep warm.

2. Meanwhile, heat the oil in a large
non stick skillet over medium-high
heat. Add the onion and garlic;
cook, stirring, until the onion is
slightly softened, about 2 minutes.
Add the tomatoes and cook until
just wilted, about 2 minutes. Stir
in the reserved Orzo and asparagus
and heat through, about 2 minutes
more. Remove the skillet from the
heat and stir in the ricotta and
Parmesan cheeses, the basil, salt,
and pepper.