“Orzotto” with Asparagus, Lemon and Parmesan

• 份量: 4 servings
• 总时间: 30 minutes

配料

2 tablespoons extra-virgin olive oil

1 medium shallot, minced

Kosher salt and ground black pepper

3 medium garlic cloves, peeled and thinly sliced

1 cup orzo

2 tablespoons dry white wine or vermouth

4 cups low-sodium chicken broth or vegetable broth, divided

1 pound asparagus, trimmed and cut into ½-inch pieces on the diagonal; stalks and tips reserved separately

1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice

1 ounce finely grated Parmesan cheese (½ cup), plus more to serve

1/4 cup lightly packed fresh basil, thinly sliced

步骤

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the shallot and ½ teaspoon salt; cook, stirring occasionally, until just beginning to soften, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the orzo and cook, stirring often, until the shallot and garlic begin to brown, about 2 minutes.

Add the wine and cook, stirring, until fully evaporated. Stir in 2 cups broth and bring to a vigorous simmer. Cook, stirring often and briskly, making sure to scrape along the edges and sides of the pan, until the liquid is absorbed, about 5 minutes. Add 1 cup of the remaining broth and simmer vigorously, still stirring often and briskly, until the liquid is again absorbed, about 5 minutes.

Add the asparagus stalks and the remaining 1 cup broth; cook, stirring occasionally, until the asparagus is just shy of tender-crisp, about for 3 minutes. Add the asparagus tips and cook, stirring, until almost all the liquid has been absorbed and the asparagus is tender, another 2 minutes.

Off heat, stir in the lemon zest and juice, Parmesan and about half the basil. Taste and season with salt and pepper. Serve sprinkled with the remaining basil and additional Parmesan.