Veggie Orzo Risotto (By Faith Fox)

• 1 bunch asparagus
• 3 shallots
• 1 cup whole wheat orzo
• 2 1/2 cups chicken or veggie broth
• 1/2 cup half and half
• 1/2 cup parmesan cheese
• 1/2 cup sundried tomatoes
• 1 5 oz bag baby spinach

1. Clean and trim the woody ends off of the asparagus by bending in half and trimming the bunch to the snap line. In a saucepan with a steamerbasket, steam asparagus about 10 minutes until almost tender and cut into 1 inch peices.
2. In a saute pan, saute shallot in olive oil until soft. Add orzo, broth, half and half and sundried tomatoes to shallot and bring to a simmer. Stir often, about 10 minutes, or until liquid is absorbed. Add spinach, parmesan and asparagus. Toss well. The heat from the pan will wilt the spinach a bit.

asparagus, shallots, whole wheat orzo, chicken, parmesan cheese, tomatoes, baby spinach

Taken from www.epicurious.com/recipes/member/views/veggie-orzo-risotto-by-faith-fox-50092177 (may not work)