Veggie Orzo Risotto By Faith Fox Recipe

Ingredients

1 bunch asparagus

3 shallots

1 cup whole wheat orzo

2 1/2 cups chicken or veggie broth

1/2 cup half and half

1/2 cup parmesan cheese

1/2 cup sundried tomatoes

1 5 oz bag baby spinach

Preparation

Clean and trim the woody ends off of the asparagus by bending in half and trimming the bunch to the snap line. In a saucepan with a steamerbasket, steam asparagus about 10 minutes until almost tender and cut into 1 inch peices.

In a saute pan, saute shallot in olive oil until soft. Add orzo, broth, half and half and sundried tomatoes to shallot and bring to a simmer. Stir often, about 10 minutes, or until liquid is absorbed. Add spinach, parmesan and asparagus. Toss well. The heat from the pan will wilt the spinach a bit.