Orzo Risotto with Buttery Shrimp Serves 4

6oz of fresh asparagus tips

1/2 lb medium shrimp, shelled and deveined

salt and pepper

3oz butter

12oz orzo

1 cup chicken broth

½ cup grated Parmesan cheese

2 tbsp chopped fresh parsley

Bring 2 quarts of water to a boil. When the water begins to boil add 1 tbsp salt and stir until dissolved. Cook the asparagus until tender(4 minutes). Remove from the water and set aside.

Add the orzo to the same water and cook until al dente (9 minutes). Reserve ¼ cup of the pasta water before draining.

Meanwhile melt 6 tbsp of butter in a large skillet. Let the butter brown and then add the shrimp; lightly salt and pepper the shrimp. Cook for 1 minute on each side. Remove the cooked shrimp to the same dish as the asparagus.

Add the chicken broth to the skillet to deglaze. Add the ¼ cup of reserved pasta water. Add the orzo and cook over medium heat until the liquid thickens.

Add the asparagus and the shrimp and heat through. Remove from the heat and add the chopped parsley and the grated Parmesan cheese.

Salt and pepper to taste and serve.