Orzo with Asparagus, Artichoke, Tomato and Truffle Oil Recipe

Name: Orzo with Asparagus, Artichoke, Tomato and Truffle Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound orzo; 3 tablespoons olive oil; 1 cup balsamic vinegar; 1 1/2 tablespoons sugar; 1 pound asparagus; 6 artichokes, cleaned and halved; 1/2 cup plus 1 tablespoon butter; 4 tablespoons chopped garlic; 1/2 cup white wine; 1 cup vegetable stock; 1 pint cherry tomatoes, halved; 1 cup grated Parmesan; Salt and pepper; 6 tablespoons truffle oil

Servings: persons

1 pound orzo
3 tablespoons olive oil
1 cup balsamic vinegar
1 1/2 tablespoons sugar
1 pound asparagus
6 artichokes, cleaned and halved
1/2 cup plus 1 tablespoon butter
4 tablespoons chopped garlic
1/2 cup white wine
1 cup vegetable stock
1 pint cherry tomatoes, halved
1 cup grated Parmesan
Salt and pepper
6 tablespoons truffle oil

1
Cook the orzo in boiling salted water until al dente.
2
Rinse in cool water and toss in olive oil.
3
Set aside.
4
In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency.
5
Set aside.
6
Cut the asparagus tips from the stems.
7
Blanch the tips on boiling salted water.
8
Set aside.
9
Coarsely chop the asparagus stems in a food processor.
10
Set aside.
11
Put the artichokes on a hot grill and cook until brown.
12
Saute butter, garlic, and asparagus in a large pan for 2 minutes.
13
Add wine, vegetable stock, and orzo.
14
Cook until the pasta is hot and the liquid has been absorbed.
15
Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion.
16
Season with salt and pepper.
17
Spoon pasta into 6 portions.
18
Drizzle plates with balsamic and truffle oils.
19
Place grilled artichoke next to each portion.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound orzo, 3 tablespoons olive oil, 1 cup balsamic vinegar, 1 1/2 tablespoons sugar, and more.

Yes, Orzo with Asparagus, Artichoke, Tomato and Truffle Oil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orzo with Asparagus, Artichoke, Tomato and Truffle Oil

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