Asparagus & Bacon Risoni (Orzo)

 

Spring in Australia is a perfect time for some of the most delicious fruits and vegetables and nothing could be better than fresh asparagus. These delightful spears of goodness are at their best at the moment and in abundance. We’ve been eating quite a bit of it lately thanks to Aussie Asparagus sending us a few bunches. This Asparagus & Bacon Risoni is an excellent way to take advantage of in season asparagus.

 

 

It was ‘one of those nights’ when I didn’t have anything prepped for dinner so I relied on the fresh asparagus to get us through the night. If I can get away with a one pot meal, I will. This Asparagus & Bacon Risoni came together so easily. I started by frying a chopped onion in a little oil.

 

Chop the dry ends off the asparagus and chop the rest of the asparagus spear into bite sized pieces.

 

Fry a little chopped bacon in the same pan.

 

 

Add the fresh asparagus.

 

Add half a cup of risoni (also called orzo in other parts of the world). I love risoni and think it’s very underrated. It has the taste of pasta, is quick to cook and is the size of rice. Add a cup of either vegetable or chicken stock and season well with salt and pepper.

 

Once the risoni has absorbed all the liquid (which should only take a few minutes), add a little cream if you like. I always keep a small box of longlife cream in the pantry for special dishes like this. I also found some baby spinach leaves in the fridge which I threw in as well. The residual heat from the dish will wilt these in no time.

 

 

Top with grated parmesan if you wish. This dish was so full of flavour and ready in no time at all. A great way to feature the beautiful fresh taste of in-season asparagus.

Asparagus & Bacon Risoni (Orzo)

 

 

• 1 bunch fresh asparagus, chopped in bite sized pieces
• 3 rashers of bacon, chopped
• 1 medium onion, diced
• 2 tablespoons extra virgin olive oil
• 1/2 cup risoni (orzo)
• 1 cup chicken or vegetable stock
• salt and pepper
• baby spinach leaves (optional)
• 1/2 cup cream (optional)
• grated parmesan cheese (optional)

1. In a pan, fry onions and bacon in a extra virgin olive oil.
2. Add fresh asparagus, stock and risoni (orzo).
3. Cook until risoni has absorbed liquid (approx 10 minutes).
4. Add cream and spinach leaves.
5. Serve with grated parmesan.

 

 

Disclaimer:  I received bunches of fresh asparagus from the Australian Asparagus Council. All photos, thoughts and opinions are my own. I was not paid for this post.

Creamy Mushroom Risoni/Orzo

Have I told you how much I like risoni (or otherwise known as orzo)? To me, it’s like a ‘poor man’s’ risotto, not that arborio rice (the rice traditionally used for risotto) is all that expensive. Sometimes you can pick up a bag of risoni for $1 and it will last you for ages, it’s quick to cook and you can use it so many ways. I love it cooked like this in a bit of stock and a touch of cream. Change your macaroni to risoni for the kid’s Mac’n’Cheese or add to soups to bulk it out a little. This is also a great side dish with any vegetables added.

Creamy Mushroom Risoni

• 250gm button mushrooms, sliced
• 1 tbs butter
• 1 garlic clove, crushed
• 1/2 tbs thyme, dried
• 1/2 cup risoni
• 1 cup chicken stock
• 1/4 cup cream
• grated parmesan cheese, to serve

1. Pan fry mushrooms in melted butter until just starting to soften.
2. Add thyme and garlic.
3. Add stock and risoni.
4. Cook until pasta has softened and most of the liquid is absorbed.
5. Just before serving, add cream and heat through.
6. Top with grated parmesan to serve.
7. Serve with garlic bread.

Serves 2.