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1
Bring a large saucepan of salted water to a boil.
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2
Add the asparagus; cook over high heat until tender.
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3
With a slotted spoon, transfer the asparagus to a plate.
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4
Add the orzo to the boiling water; cook, stirring occasionally, until al dente, 10 minutes.
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5
Meanwhile, cut the asparagus into 1-inch lengths.
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6
In a medium skillet, melt the butter over moderately high heat.
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7
Reduce the heat to moderate and cook until the butter begins to brown.
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8
Add the shrimp, season with salt and pepper and cook over moderate heat until pink and curled, about 1 minute per side.
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9
With a slotted spoon, add the shrimp to the asparagus.
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10
Reserve the skillet.
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11
Drain the orzo, reserving 1/4 cup of the cooking water, then return to the saucepan and stir in the brown butter.
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12
Set the skillet over high heat and add the stock, scraping up any browned bits stuck to the bottom of the pan.
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13
Pour the stock and the reserved cooking water into the orzo; cook over moderate heat, stirring, until creamy, 2 minutes.
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14
Stir in the asparagus and shrimp and cook until heated through.
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15
Remove from the heat.
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16
Stir in the parsley and the 1/2 cup of Parmesan.
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17
Season with salt and pepper.
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18
Transfer the risotto to bowls and serve with more Parmesan.
