I love risotto, but honestly I do not have the patience to cook risotto especially on a weeknight. This creamy orzo recipe gives the vibe of a savory asparagus risotto, but it’s SO much easier to make and truly foolproof.
First, sauté the asparagus until its just soft and then remove from the pan. Toast the orzo in some butter and then cook in chicken broth. The orzo absorbs the flavor of the butter and broth so nicely.
Then, mix in some heavy cream and parmesan cheese to make it nice and creamy. Toss the cooked asparagus in and serve it with shrimp or any protein you’d like. It would also be delicious as a side to roasted chicken or a grilled steak.
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