Orzo “Risotto” with Asparagus, Tomatoes, and Cheese
- Total Time
Be sure to use a good quality, freshly grated Parmesan cheese, such as Parmigiano- Reggiano, in this dish.
uncooked orzo1 cup(s)
uncooked asparagus1 pound(s), fresh, trimmed and cut into 1-inch pieces
olive oil1 Tbsp
uncooked onion(s)1 medium, chopped
garlic clove(s)3 clove(s), medium, minced
plum tomato(es)2 medium, chopped
fat-free ricotta cheese1 cup(s)
grated Parmesan cheese¼ cup(s)
basil¼ cup(s), fresh, coarsely chopped
table salt½ tsp
black pepper¼ 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.