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Category: Side Dish
Orzo with Aspragus, Tomatoes and Arugula - TastyPlanner.com
Chef: Hannahbarry
Sort of like risotto, but made with Orzo, a rice shaped pasta that gives a delicious taste and texture to the dish.
Ingredients
1 1/2 Cups Orzo
1/2 Finely Chopped Onion (About 1/2 Cup)
2 Tablespoons olive oil
5 Ripe Plum Tomatoes, Chopped
1 Liter Chicken Or Vegetable Broth Heated
1 Lemon
1 Tablespoon grated lemon zest
1 1/2 Cups Asparagus Cut Into 1 Inch Pieces
1 Bunch Fresh Arugula, Washed, Dried, And Chopped
2 Cups)
Freshly Shaved Parmesan Cheese To Serve
Instructions
In a heavy saucepan, heat the olive oil and once it is hot add the chopped onion. Cook the onion until it is translucent and then add the orzo. Stir to coat in the oil mixture and then add the chopped tomatoes.
Cook a minute or two until the tomatoes begin to break down. Slowly begin the add a cup of hot broth and stir. Keeping the heat at a simmer, keep adding the broth slowly one cup at a time until each cup is almost absorbed. Continue cooking the orzo in this method until it is almost tender to the bite. Once you reach this stage add the lemon, lemon zest, salt, pepper and asparagus pieces. Cook until the asparagus is tender and remove dish from the heat. Fold in the chopped arugula and stir until it is wilted. Spoon orzo into individual serving bowls and top with freshly grated Parmesan cheese.
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