Cheesy Asparagus Orzotto

 

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Yields: 4-6 servings
Prep Time: 15 mins
Total Time: 45 mins
Ingredients

• 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 c. orzo
• 2 garlic cloves, finely chopped
• 1/2 c. dry white wine
• 3 c. low-sodium chicken or vegetable broth
• Freshly ground black pepper
• 1 c. frozen petite peas
• 1 oz. Parmesan, finely grated (about 1/2 cup)
• 1/4 c. heavy cream
• 2 tbsp. unsalted butter
• 1/4 c. thinly sliced fresh basil leaves, plus more for serving

Directions

1. 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.
2. 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.
3. 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.
4. Meanwhile, cut asparagus crosswise into 1" pieces.
5. 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.