Pasta Risotto with Asparagus
|Orzo/Other tiny pasta shapes, such as stars / letters||1 Cup (16 tbs) (Rice Shaped Pasta)|
|Water||1 1⁄2 Cup (24 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Asparagus pieces||2 Cup (32 tbs) (1 Inch Long)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs) (About 1/4 Cup)|
In a 2- to 3-quart pan, combine pasta, broth, and water.
Bring to a boil over high heat; then reduce heat and simmer gently for 5 minutes.
Add asparagus and continue to simmer until pasta has absorbed almost all liquid and mixture is like a thick soup (7 to 10 more minutes); stir often to prevent sticking.
Stir 1/4 cup of the cheese into pasta mixture, then divide between 2 warm plates.
Offer additional cheese to add to taste, if desired.