One-Skillet Lemon Orzo Risotto with Asparagus

Ingredients

• 1 cup Orzo Pasta
• 6 oz Asparagus
• 1 ½ oz Sweety Drop Peppers
• 1 Lemon
• 2 Tbsp. Basil Pesto
• ⅓ oz Seasoned Croutons
• 2 tsp. Vegetable Base
• ¾ oz Grated Parmesan Cheese
• ⅝ oz Butter
• 2 oz Spinach
• Olive Oil
• Salt Pepper
• While orzo cooks, trim woody ends off asparagus

Instructions

1. 1

   Cook Within: Want to crush your croutons quickly? Keep croutons in plastic bag from your shipment, but cut a small hole to let air escape. Then, crush into coarse breadcrumbs with something flat and heavy (bottom of a pan, rolling pin, etc). Orzo is a pasta shaped like a large grain of rice and works beautifully in risottos, soups, and casseroles. It’s a little unorthodox to cook it in a pan instead of a pot, but guess what? That’s one less dish for you

2. 2

   Cook the Orzo: water to a boil over high heat. Once boiling, add orzo pasta and cook 7-10 minutes, stirring occasionally, or until al dente. Before draining, reserve ½ cup pasta water. Drain pasta and return pan to stove (no need to wipe pan clean). Return Orzo to Pan

3. 3

   Reduce heat to medium-low and return drained: orzo to pan, along with Parmesan cheese, butter, and half the breadcrumbs (reserve remaining for garnish). Stir to combine.

4. 4

   Prepare the Ingredients: While orzo cooks, trim woody ends off asparagus and cut remaining stalks into 1” lengths on an angle.

5. 5

   Drain Sweety Drop peppers and coarsely chop. Zest: lemon, halve, and juice. Add ¼ tsp. olive oil to pesto container, reattach lid, and shake to combine. Crush croutons into small breadcrumbs.

6. 6

   Add spinach, Sweety Drop peppers (to taste), and: 1 Tbsp. lemon juice to pan. Cook 2 minutes, or until spinach wilts and orzo thickens. Remove from burner and add ¼ tsp. salt and a pinch of pepper. Taste, and add more salt and pepper, if desired.

7. 7

   Sauté the Asparagus: In same pan used to cook orzo, heat 2 tsp. olive oil over medium-high heat. Add asparagus and cook 3-4 minutes, or until beginning to caramelize. Combine reserved pasta water and vegetable base. Reduce heat to medium and add broth mix. Stir to combine.

8. 8

   Plate the Dish: Place a serving of orzo risotto on a plate or in a shal- low bowl. Garnish with lemon zest, basil pesto, and remaining breadcrumbs. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Set aside ½ cup of salty, starchy pasta water after boiling orzo–this magical water makes finished ”risotto” super are crushed into breadcrumbs, are used twice. Half are added to orzo during cooking and remaining garnish dish. peppers are a mix of mild heat and sweetness. Go ahead and try one, then use to taste. the recipe before you start–we promise it will be time • Place a wire-mesh strainer in