Wednesday, May 15, 2013
Orzotto with Green and White Asparagus
- 3 1/2 cups unsalted chicken stock
- 1 tablespoon unsalted butter
- 2 teaspoons extra-virgin olive oil
- 1 1/4 cups chopped red scallions or green onions
- 1 1/2 cups uncooked orzo pasta
- 1 1/2 teaspoons grated lemon rind
- 1 tablespoon fresh lemon juice
- 3/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound green asparagus, trimmed and cut into 1-inch pieces
- 1/2 pound white asparagus, trimmed and cut into 1-inch pieces
- 2 ounces Parmigiano-Reggiano cheese, grated and divided (1/2 cup)
- 1 tablespoon minced flat-leaf parsley
Preparation
Hands On: 33 Minutes
Total: 33 Minutes
Total: 33 Minutes
- 1. Bring stock to a simmer in a saucepan (do not boil). Keep warm.
- 2. Heat a saucepan over medium-low heat. Add butter and oil; swirl to coat. Add scallions; cook 7 minutes, stirring occasionally. Add orzo; cook 2 minutes, stirring frequently. Stir in rind, juice, salt, and pepper. 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. 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. Remove from heat; stir in half of cheese. Sprinkle with remaining cheese and parsley. Serve immediately.
# posted by Chelsea @ 12:33 PM 
