Orzotto With Green And White Asparagus

• 3 1/2 cups unsalted chicken stock
• 1 tablespoon unsalted butter
• 2 teaspoons extra-virgin olive oil
• 1 1/4 cups chopped red scallions or green onions
• 1 1/2 cups uncooked orzo pasta
• 1 1/2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 3/8 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 pound green asparagus, trimmed and cut into 1-inch pieces
• 1/2 pound white asparagus, trimmed and cut into 1-inch pieces
• 2 ounces Parmigiano-Reggiano cheese, grated and divided (1/2 cup)
• 1 tablespoon minced flat-leaf parsley

1. Bring stock to a simmer in a saucepan (do not boil). Keep warm.
2. Heat a saucepan over medium-low heat. Add butter and oil; swirl to coat. Add scallions; cook 7 minutes, stirring occasionally. Add orzo; cook 2 minutes, stirring frequently. Stir in rind, juice, salt, and pepper. Add 1/2 cup stock to pasta mixture; cook 2 1/2 minutes or until liquid is nearly absorbed, stirring frequently. Reserve 1 cup stock. Add remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 13 minutes). Stir in remaining 1 cup stock and asparagus; cook 7 minutes or until asparagus is tender, stirring occasionally. Remove from heat; stir in half of cheese. Sprinkle with remaining cheese and parsley. Serve immediately.

unsalted butter, extravirgin olive oil, red scallions, orzo pasta, lemon rind, lemon juice, salt, black pepper, green asparagus, white asparagus, cheese, flatleaf parsley

Taken from www.myrecipes.com/recipe/orzotto-green-white-asparagus (may not work)