Orzo Risotto With Buttery Shrimp

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 16 asparagus, thin
• 1 3/4 cups orzo pasta
• 6 tablespoons smart balance butter spread
• 1/2 lb medium shrimp, shelled and deveined
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup low sodium chicken broth
• 2 tablespoons flat leaf parsley, chopped
• 1 cup parmesan cheese, grated and divided

Recipe

• 1 bring a large saucepan of salted water to a boil and cook the asparagus until tender. remove with a slotted spoon and set aside.when slightly cooled cut into 1 inch lengths.
• 2 add the orzo to the boiling water and cook, stirring occasionally about 10 minutes, or until al dente.
• 3 melt the butter in a medium skillet over fairly high heat and then reduce heat and brown the butter.
• 4 add the shrimp, season with salt and pepper to taste, and cook until pink and curled. (about 1 minute per side) remove the shrimp with a slotted spoon and add to the asparagus. reserve the skillet with the butter in it.
• 5 drain the orzo, saving 1/4 cup of the water. return it to the saucepan and add the browned butter from the skillet.
• 6 set the skillet back over high heat and add the chicken broth, scraping up the bits off the bottom of the pan.
• 7 pour the stock and the reserved cooking water over the orzo and cook over moderate heat, stirring until creamy, about 2 minutes.
• 8 stir in the asparagus and shrimp and heat through. remove from heat, stir in the parsley and 1/2 cup of the parmesan. season with salt and pepper to taste.
• 9 serve with additional parmesan sprinkled over the top.