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Cheesy Asparagus Orzotto
Instructions:
2 Tbsp. plus 1/4 cup extra-virgin olive oil, divided
2 Tbsp. plus 1/4 cup extra-virgin olive oil, divided
1 bunch of asparagus (about 1 lb.), trimmed, or tough ends cut off and peeled
1 large leek, halved, white and pale green parts thinly sliced
Kosher salt
1 1/2 cups orzo
2 garlic cloves, finely chopped
1/2 cup dry white wine
3 cups low-sodium chicken or vegetable broth
Freshly ground black pepper
1 cup frozen petite peas
1 oz. Parmesan, finely grated (about 1/2 cup)
1/4 cup heavy cream
- In a large Dutch oven or heavy pot over medium-high heat, heat 2 Tbsp. oil until very hot. Arrange asparagus in pot in an even layer, cover, and cook, turning halfway through, until crisp, tender and charred in spots, about 4 minutes. Transfer asparagus to a cutting board; season with salt.
- Wipe out pot. In same pot over medium-high heat, heat remaining 1/4 cup oil. Add leeks; season with a pinch of salt. Cook, stirring, until just softened, about 3 minutes. Stir in orzo and garlic. Cook, stirring frequently, until orzo is toasted and garlic is fragrant, about 2 minutes. Add wine and cook, scraping up any browned bits, until wine is absorbed, 2 to 3 minutes.
- Stir in broth, 1/2 tsp. salt, and a few grinds of pepper and bring to a simmer. Reduce heat to low, cover, and cook until orzo is tender, 12 to 15 minutes.
- Meanwhile, cut asparagus crosswise into 1" pieces.
- Add peas to orzo mixture, cover, and cook until peas are warmed through, about 2 minutes. Remove from heat. Add Parmesan, cream, and butter and stir until butter is melted. Stir in asparagus and basil; season with salt and pepper. Top with more basil.
