Orzotto with Green and White Asparagus

Ingredients

• 0.5 pound asparagus green trimmed cut into 1-inch pieces
• 0.3 teaspoon pepper black
• 3.5 cups chicken stock see unsalted
• 1 tablespoon flat-leaf parsley minced
• 1.3 cups green onions chopped
• 1 tablespoon juice of lemon fresh
• 1.5 teaspoons lemon rind grated
• 2 teaspoons olive oil extra-virgin
• 1.5 cups orzo pasta uncooked
• 0.5 cup parmigiano-reggiano cheese divided grated
• 0.4 teaspoon salt 
• 1 tablespoon butter unsalted
• 0.5 pound asparagus white trimmed cut into 1-inch pieces

Equipment

• sauce pan

Directions

1. Bring stock to a simmer in a saucepan (do not boil). Keep warm.
2. Heat a saucepan over medium-low heat.
3. Add butter and oil; swirl to coat.
4. Add scallions; cook 7 minutes, stirring occasionally.
5. Add orzo; cook 2 minutes, stirring frequently. Stir in rind, juice, salt, and pepper.
6. Add 1/2 cup stock to pasta mixture; cook 2 1/2 minutes or until liquid is nearly absorbed, stirring frequently. Reserve 1 cup stock.
7. Add remaining stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 13 minutes). Stir in remaining 1 cup stock and asparagus; cook 7 minutes or until asparagus is tender, stirring occasionally.
8. Remove from heat; stir in half of cheese.
9. Sprinkle with remaining cheese and parsley.
10. Serve immediately.