Saffron Orzo With Asparagus And Prosciutto

Saffron Orzo With Asparagus And Prosciutto
Saffron Orzo With Asparagus And Prosciutto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    tablespoons butter - (1/2 stick)

  • 2

    ounces thinly-sliced prosciutto cut thin strips

  • 1 1/4

    cups orzo - (abt 8 oz)

  • 3

    cups low-salt chicken broth

  • 1/2

    teaspoon saffron threads - (loosely packed) crushed

  • 1

    pound slender asparagus trimmed, and cut into 1/2" pieces

  • 1/4

    cup grated Parmesan cheese plus

  • Parmesan cheese shavings

Directions

Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings. This recipe yields 6 servings.

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