Asparagus and Basil Orzotto

• 3 cups low-sodium vegetable broth
• 1 Tbs. olive oil
• 1 medium onion, chopped (1 cup)
• 2 cloves garlic, minced (2 tsp.)
• 2 lb. thin asparagus, cut into 1-inch pieces (6 cups)
• 1 lb. orzo pasta
• 23 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh basil leaves, cut into thin strips
• 1 Tbs. unsalted butter

1. Place broth and 3 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling.
2. Heat oil in deep skillet or Dutch oven over medium heat.
3. Add onion and garlic, and saute 6 minutes, or until tender.
4. Add asparagus, and saute 2 minutes, or until bright green.
5. Stir in orzo, and saute 2 minutes, or until pasta is coated with oil.
6. Stir in wine, and cook 3 minutes, or until liquid is almost completely absorbed, stirring constantly.
7. Pour in 1 cup hot broth mixture.
8. Cook until liquid is almost completely absorbed, stirring constantly.
9. Continue adding broth mixture 1/2 cup at a time and cook 5 to 7 minutes, stirring often and allowing orzo to absorb most of liquid before adding more.
10. Stir in Parmesan, basil, and butter.
11. Season with salt and pepper.

lowsodium, olive oil, onion, garlic, thin asparagus, orzo pasta, white wine, parmesan cheese, fresh basil, butter

Taken from www.vegetariantimes.com/recipe/asparagus-and-basil-orzotto/ (may not work)