Orzo with Asparagus and Prosciutto
Chef’s notes
Ingredients
4 tablespoons (1/2 stick) butter 2 ounces thinly sliced prosciutto, cut into thin strips 1 1/4 cups orzo (about 8 ounces) 3 cups low-salt chicken broth 1/2 teaspoon (loosely packed) saffron threads, crushed 1 pound slender asparagus, trimmed, cut into 1/2-inch pieces 1/4 cup grated Parmesan cheese Parmesan cheese shavings
Preparation
Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings. Makes 6 servings.
Details
- ⏲️ Prep time: 30
- 🍳 Cook time: 30
Ingredients
- See Chef’s Notes
Directions
- See Chef’s Notes
