Orzo “risotto” with asparagus, tomatoes, and cheese
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Be sure to use a good quality, freshly grated Parmesan cheese, such as Parmigiano-Reggiano, in this orzo recipe. It really makes all the difference. Chockfull of asparagus, onions, and tomatoes, plus two different kinds of cheese (Parmesan and ricotta), this hearty, beautiful-looking weeknight meal is full of flavor surprises. Lots of fresh basil at the end ties it all together.
Ingredients
Uncooked orzo
1 cup(s)
Asparagus
1 pound(s), fresh, trimmed and cut into 1-inch pieces
Olive oil
1 Tbsp
Onion
1 medium, chopped
Garlic
3 clove(s), minced
Plum tomato
2 medium, chopped
Fat free ricotta cheese
1 cup(s)
Grated Parmesan cheese
¼ cup(s)
Fresh basil
¼ cup(s), fresh, coarsely chopped
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Instructions
1
Cook the orzo according to package directions, adding the asparagus during the last 2 minutes of cooking time. Drain and keep warm.
2
Meanwhile, heat the oil in a large nonstick 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. Yields 1 1⁄4 cups per serving.
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