Asparagus-Mushroom Orzotto

By FoodPornDirector

Ingredients

• 2 Tbs olive oil
• 1 Tbs unsalted butter
• 1/2 Cup diced onion
• 2 cloves garlic (minced)
• 10 spears asparagus
• 6 oz mushrooms, cleaned and sliced
• 1 Cup orzo
• 3-4 cups low sodium vegetable broth
• 1/4 Cup fresh parsley, chopped
• 1/2 Tsp Thyme
• 1/2 Cup grated parmesan

Details

Servings 6

Preparation

Step 1

1. Heat olive oil and butter in a large saucepan over medium heat

2. Add onions and saute 10 min or until soft

3. Add garlic and saute 2 min

4. Add asparagus and mushrooms and saute 5 to 7 min or until mushrooms start to release their juices

5. Add 1/2 cup of orzo and cook 3-5 min until lightly browned

6. Add remaining orzo pasta and cook until bits are browned

7. Stir in 1/2 cup of vegetable broth, parsley, and thyme and simmer until all liquid is absorbed by the orzo and is al dente.

8. Remove from heat and stir in Parmesan.

Variations: orzo - black and white

instead of cremini mushrooms, used mix of chantarelle, trumpet, porcini

watered down veg glace as broth