Orzo “risotto” with asparagus, tomatoes, and cheese
8
Point(s)
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)
Uncooked asparagus
1 pound(s), fresh, trimmed and cut into 1-inch pieces
Olive oil
1 Tbsp
Uncooked onion(s)
1 medium, chopped
Garlic
3 medium clove(s), minced
Plum tomato(es)
2 medium, chopped
Fat-free ricotta cheese
1 cup(s)
Grated Parmesan cheese
¼ cup(s)
Basil
¼ cup(s), fresh, coarsely chopped
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground