Recipe - Orzo Risotto With Asparagus

2 One half cup Good chicken broth
2 One half cup Water
1 pound Uncooked orzo
2 pound Fresh asparagus; cut into 1"
lengths
1 tablespoon Olive oil
3 tablespoon Unsalted butter; divided
1 md White onion; finely minced
4 sl Prosciutto; trimmed of fat
and cut or sliced up in thin strips ,
(up to 5)
2 tablespoon Good grated romano or
parmesan
Salt (be careful) and
pepper; to taste

Ahead of time, sauté the onion in the olive oil and half the butter until
limp, then add asparagus along with 2 T. of the chicken broth, the
prosciutto, and the pepper. Cover and simmer until the asparagus is the
texture you like. Set it aside.

When getting ready to serve, boil the orzo in the 2 One half c. water unsalted)
and the broth until done al dente (or softer if you prefer). Drain off the
liquid (I saved mine to use in breads and soups). Toss immediately with the
asparagus mixture, the rest of the butte r and the cheese. Check for salt
but be cautious, as this dish is easily oversalted.
Posted to recipeludigest Volume 01 Number 495 by James and Susan Kirkland
kirkland@gj.net on Jan 11, 1998