Recipe Box, Lemon Orzo with Asparagus & Prosciutto

the Painted Apron

5 years ago

Orzo is pasta’s often forgotten relative,

It’s a little like rice and a little like pasta…

Like a risotto grain,

it will take on the flavors it’s given and puff up

I love the size,

Much more delicate than a fat pasta noodle,

and it’s wonderful paired with vegetables

I also added prosciutto for another layer of flavor

This is an easy weeknight meal or side for 1

or as many as you want to feed!

Saute onion for 4-5 minutes

then add chopped asparagus and prosciutto

Continue to cook for a few more minutes until prosciutto browns

and asparagus softens to crisp tender

Remove sauteed vegetables to a plate or a prepared casserole dish

add orzo to skillet to toast,

adding a drizzle of olive oil if skillet is dry

cook and stir about 1 minute, watching carefully

Next add milk and broth

This Kitchen Accomplice Chicken Broth concentrate is handy stuff,

you can make the exact amount you need

The concentrate will keep in the refrigerator for 6 months,

No more wasted leftover broth!

Bring the liquids to a boil, then lower heat and cover skillet

Let orzo cook about 10-12 minutes

until it has absorbed most of the sauce, but remains creamy in texture

Return sauteed vegetables and prosciutto to skillet

season with salt and pepper

Add Parmesan and stir to combine

Turn into a prepared casserole dish and top with reserved Parmesan

Cover and bake at 325 degrees for 15 minutes,

until cheese has melted and everything is hot,

Cover and refrigerate to bake later

If dish is refrigerated, increase baking time to 30-35 minutes

Garnish finished dish with lemon slices and chopped scallions,

squeezing the lemon slices to release juice into orzo

Serve as a side dish with beef, pork, chicken or seafood

Or serve as a light main dish lunch or supper

Variations: Add more prosciutto, or ham, bacon, cooked chicken or turkey for a heartier dish

Lemon Orzo with Asparagus & Prosciutto

Course Side Dish

Cuisine American

Keyword Asparagus & Prosciutto Orzo, do ahead side dish, Lemon Orzo, orzo, rice casserole

Prep Time 30

Servings 4

Ingredients

1/2 large onion chopped
2 cloves garlic minced
1 cup raw orzo
1 cup milk
1 1/2 cups chicken broth
1 T olive oil
1/2 T butter
Fresh asparagus trimmed and cut into pieces
2 oz. prosciutto torn into pieces
2-3 oz. shredded Parmesan cheese {reserve a little for topping dish}
Chopped scallions
Fresh lemon sliced very thin
Salt and pepper

Instructions

Melt butter and oil in skillet over medium high heat. Add onion and saute for about 3 minutes. Add asparagus and prosciutto and saute for 3-4 more minutes until asparagus begins to soften and prosciutto browns. Add garlic and cook 1 more minute. Transfer to a plate {or a prepared casserole dish} and set aside.
Add orzo to same skillet {add a dash of olive oil if skillet seems dry} and saute the orzo for one minute to let it get a little toasted, then add the milk and broth. Stir and bring to a boil. Cover skillet and reduce heat to medium low. Cook for 10 minutes* or until orzo has cooked and absorbed most of the liquid.
Stir in cheese, asparagus and prosciutto. Season to taste with salt & pepper. Top with reserved Parmesan. Serve immediately or transfer to a greased casserole, refrigerate and bake covered at 325 for 30 minutes or until hot.
Garnish with lemon and scallions