Orzo Risotto with Buttery Shrimp

Ingredients

• 1 cup(s) chicken stock or low-sodium broth
• 2 tablespoon(s) chopped flat-leaf parsley
• 0.5 cup(s) grated Parmesan cheese
• 16 thin asparagus
• 1.75 cup(s) orzo
• 6 tablespoon(s) unsalted butter
• 0.5 pound(s) shelled and deveined medium shrimp
• + 1 more ingredients
• • Salt and freshly ground pepper

1. Bring a large saucepan of salted water to a boil. Add the asparagus; cook over high heat until tender. With a slotted spoon, transfer the asparagus to a plate. Add the orzo to the boiling water; cook, stirring occasionally, until al dente, 10 minutes. 2. Meanwhile, cut the asparagus into 1-inc...

View full recipe at Food & Wine