Shelly's Recipe

ORZO MANTECATO WITH ASPARAGUS AND PARMIGIANO CHEESE

Category: Pasta

1 box orzo
64 fl. ounces chicken broth
1/4 cup extra virgin olive oil
1/2 cup white onion, chopped
3/4 cup dry white wine
2 pounds asparagus, chopped
2 tbsp butter
1/2 cup parmigiano cheese, freshly grated
1 tbsp fresh parsley, chopped

Heat chicken broth in a 4 quart pot. Heat oil in a large skillet over medium high heat. Add onions and saute for 2-3 minutes. Add Orzo and wine; cook until wine evaporates. Add asparagus pieces.

Add one ladle of the hot chicken broth at a time to skillet; stir and allow to cook, adding more chicken broth as needed. Once broth evaporates and Orzo is cooked completely, remove from stove. Add butter, cheese and parsley. Continue to add more broth to thin as desired. Mix well and serve.