Orzo With Caramelized Onions And Asiago

1. 1

   In a large saucepan, bring the stock to a slow boil.

2. 2

   In a large skillet or saucepan set over a medium flame, melt and combine the olive oil and butter. Add the onion and saute until translucent, about 5 minutes.

3. 3

   Season lightly with salt and pepper, then add the orzo and continue cooking until the pasta browns lightly.

4. 4

   Using a ladle, carefully add the stock to the skillet. Bring to a boil and cover. Turn off the heat and let stand 20 minutes. The orzo should absorb the liquid. If any remains, cook over a low heat until absorbed.

5. 5

   Stir in the cheese and the cilantro, saving several leaves for garnish. Garnish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.