Name: Saffron Orzo with Asparagus and Prosciutto
Yield: Makes 6 servings
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

In this preparation, orzo is treated like risotto, which produces richer flavors and a creamier texture — with almost no stirring.

Recipe information

Yield
Makes 6 servings

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.

TagsPasta Orzo Italian European Prosciutto Ham Meat Saffron Herbs & Spices Asparagus Vegetable Parmesan Cheese Dairy Side Main Dinner Nut Free Quick Easy Weeknight Meals Simmer Spring Bon Appétit

Recipe information

Ingredients

Preparation

Recipe notes