Orzo “risotto” with asparagus, tomatoes, and cheese
1 pound(s), fresh, trimmed and cut into 1-inch pieces
1 medium, chopped
3 medium clove(s), minced
2 medium, chopped
fat-free ricotta cheese
grated Parmesan cheese
¼ cup(s), fresh, coarsely chopped
¼ tsp, freshly ground
- Cook the orzo according to package directions, adding the asparagus during the last 2 minutes of cooking time. Drain and keep warm.
- 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.