Saffron Orzo with Asparagus and Prosciutto - Can be made Vegan

This is a very light and flavorful dish.  Great dish for a hot summer night because it's easy and gets you out of a hot kitchen fast!  Similar to risotto, but so much easier!  To make this dish you will need:

4 tablespoons (1/2 stick) butter (Vegan - Earth Balance)

2 ounces thinly sliced prosciutto, cut into thin strips (Vegan - Smart Bacon)

1 1/4 cups orzo (about 8 ounces)

3 cups low-salt chicken broth (Vegan - Vegetable broth)

1/2 teaspoon (loosely packed) saffron threads, crushed

1 pound slender asparagus, trimmed, cut into 1/2-inch pieces

1/4 cup grated Parmesan cheese (Vegan - omit)

 

 

1.)  Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain.

2.)  Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes.

3.)  Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Serve.