suemunzlinger's Recipe

Orzo Risotto with Mushroom and Asparagus

Category: Main Dish

1 tablespoon butter
3 large shllots sliced (about 1/2 cup Or use diced onion)
1 1/4 cups orzo pasta
1/2 cup dry wine or dry sherry
4 cups low sodium chicken broth
1 lb fresh asparagus, trimmed and peeled. cut into 1 1/2 inch spears
3/4 cup shredded or grated Parmesan cheese
1/2 teaspoon black pepper
1/4 cup chopped fresh parsely leaves or 1 tablespoon dried.

In a skillet, butter. Add mushrooms, shallots and garlic. Cook about 7 to 9 minutes until mushrooms are tender and brown. Put in a bowl and set aside.
In same skillet stir in orzo with another tablespoon butter and cook until orzo is well coated. Add sherry or wine and cook 1 minute.
Add 1 cup of broth at a time and cook 3 or 4 minutes or until broth is absorbed. Repeat with remaining broth adding the asparagus with last cup of broth.
Remove from heat and cover and let stand for 5 to 10 minutes

Stir in mushroom mixture, cheese, parsley and pepper.

Source, Schnucks