Orzo “Risotto” with Asparagus, Tomatoes, and Cheese
- Total Time
- 0:20
- Prep
- 0:05
- Cook
- 0:15
- Serves
- 4
- Difficulty
- Easy
Be sure to use a good quality, freshly grated Parmesan cheese, such as Parmigiano- Reggiano, in this dish.
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uncooked orzo1 cup(s)
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uncooked asparagus1 pound(s), fresh, trimmed and cut into 1-inch pieces
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olive oil1 Tbsp
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uncooked onion(s)1 medium, chopped
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garlic clove(s)3 clove(s), medium, minced
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plum tomato(es)2 medium, chopped
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fat-free ricotta cheese1 cup(s)
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grated Parmesan cheese¼ cup(s)
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basil¼ cup(s), fresh, coarsely chopped
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table salt½ tsp
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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.