LEMON AND ASPARAGUS ‘ORZOTTO’

Vegetarian|Gluten-free|Italian|Pasta|Sides

Ingredients

2 tablespoons olive oil

1 small onion, chopped

6 garlic cloves, chopped

1 cup raw orzo pasta

2 ½ – 3 cups chicken stock

1 teaspoon salt

½ teaspoon black pepper

½ cup heavy cream, divided

Zest of 1 lemon (about 2 teaspoons)

Juice of one lemon (about 2 tablespoons)

1 bunch asparagus, woody ends cut off and stalks/tips cut into 3” pieces

½ cup grated parmesan cheese

2 tablespoons fresh parsley leaves, chopped

Instructions

Heat the oil in a large deep skillet over medium high heat. Add the onions and garlic and cook, stirring frequently, until soft and fragrant, about 2 minutes. Add the raw orzo to the pan and cook for 2-3 minutes more, stirring, until the pasta is toasty and begins to lightly brown.

Add 1 cup of the chicken stock to the pan and continue to cook, stirring, until the stock is all absorbed. Add another cup of the stock and the salt and black pepper to the pan. Continue stirring until the liquid is again absorbed. Continue adding more stock ¼ cup at a time until the pasta is al dente in texture, but still creamy. You will have some stock leftover but may decide to use it at the end if the dish ‘tightens up’.

Add the heavy cream, lemon zest, lemon juice, and asparagus to the pan. Cook, stirring, for another 3 minutes until the asparagus is bright green and crisp-tender and the risotto is creamy. Gradually stir in the parmesan cheese and parsley.

Add more stock if needed to create a creamier texture. Serve immediately garnished with parsley and lemon slices.