Orzotto with Green and White Asparagus

Name: Orzotto with Green and White Asparagus
Prep time: 33 min
Cook time: 33 min
Total time: 33 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams green asparagus, trimmed and cut into 1-inch pieces; 0 teaspoons black pepper; 828 milliliters unsalted chicken stock; 1 Tbsp minced flat-leaf parsley; 296 milliliters chopped red scallions or green onions; 1 Tbsp fresh lemon juice; 2 teaspoons grated lemon rind; 2 teaspoons extra-virgin olive oil; 355 milliliters uncooked orzo pasta; 118 milliliters ounces Parmigiano-Reggiano cheese, grated and divided; 0 teaspoons salt; 1 Tbsp unsalted butter; 227 grams white asparagus, trimmed and cut into 1-inch pieces

Orzotto with Green and White Asparagus might be just the main course you are searching for. This recipe serves 4. One serving contains 411 calories, 20g of protein, and 12g of fat. From preparation to the plate, this recipe takes around 33 minutes. Head to the store and pick up parmigiano-reggiano cheese, orzo pasta, olive oil, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Bring stock to a simmer in a saucepan (do not boil). Keep warm.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Heat a saucepan over medium-low heat.

Equipment you will use

Sauce Pan

Add butter and oil; swirl to coat.

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Butter

Cooking Oil

Add scallions; cook 7 minutes, stirring occasionally.

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Green Onions

Add orzo; cook 2 minutes, stirring frequently. Stir in rind, juice, salt, and pepper.

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Pepper

Juice

Orzo

Beef

Salt

Add 1/2 cup stock to pasta mixture; cook 2 1/2 minutes or until liquid is nearly absorbed, stirring frequently. Reserve 1 cup stock.

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Pasta

Stock

Add remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 13 minutes). Stir in remaining 1 cup stock and asparagus; cook 7 minutes or until asparagus is tender, stirring occasionally.

Ingredients you will need

Asparagus