Asparagus Pasta Risotto

Here's an easy, pasta recipe that uses risotto, a very popular carbohydrate in Italian cuisine.

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Ingredients

  • 2 cups dried orzo pasta (uncooked rice shaped pasta)
  • 6 cups chicken broth
  • 4 cups chopped asparagus
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup fresh sage leaves, plus sprigs
  • Pepper

Instructions

  1. Place pasta and broth in a 4-5 quart pan over high heat, cover, and bring to a boil.
  2. Reduce heat to medium-high, cook, uncovered, for 5 minutes, stirring occasionally.
  3. Add asparagus and cook, stirring occasionally, until pasta is barely tender to bite, 8-10 minutes.
  4. Stir in cheese and remove pan from heat.
  5. Meanwhile, cook oil in a medium frying pan over medium heat, 3-4 minutes.
  6. Add sage leaves, stir often until edges begin to curl, 2-3 minutes.
  7. Remove from heat.
  8. With a slotted spoon, lift sage to a towel. Reserve oil.
  9. Crush and crumble sage leaves, then add sage and oil to pasta and mix.
  10. Garnish with sage sprigs. Add pepper to taste.
  11. Serve.

Tags

Allergy
egg free
soy free
seafood free
treenut free
sesame free
mustard free
Courses
First Course

Nutrition

Calories

670 cal

Fat

45 g

Carbs

43 g

Protein

31 g
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