Veggie Orzo Risotto (By Faith Fox)

1. 1

   Clean and trim the woody ends off of the asparagus by bending in half and trimming the bunch to the snap line. In a saucepan with a steamerbasket, steam asparagus about 10 minutes until almost tender and cut into 1 inch peices.

2. 2

   In a saute pan, saute shallot in olive oil until soft. Add orzo, broth, half and half and sundried tomatoes to shallot and bring to a simmer. Stir often, about 10 minutes, or until liquid is absorbed. Add spinach, parmesan and asparagus. Toss well. The heat from the pan will wilt the spinach a bit.

* Per serving · 4 servings · Values may vary.

No additional tips available.