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Recipes

Saffron Orzo with Asparagus and Prosciutto

By Betty RosbottomPhotography by Mark Thomas

5.0

(4)

Image may contain Food Plant and Pasta

Recipe information

  • Yield

    6 Servings

Ingredients

4

tablespoons (1/2 stick) butter

2

ounces thinly sliced prosciutto, cut into thin strips

1

1/4 cups orzo (about 8 ounces)

3

cups low-salt chicken broth

1

/2 teaspoon (loosley packed) saffron threads, crushed

1

pound slender asparagus, trimmed, cut into 1/2-inch pieces

1

/4 cup grated Parmesan cheese

Parmesan cheese shavings

Need to make a substitution?

Preparation

  1. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.

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