.................. Cooking with Barry & Meta: Spinach

Showing posts with label Spinach. Show all posts

Mandarin Spinach & Pasta Salad with Teriyaki Dressing

Light and refreshing, this loaded pasta salad is packed with flavor. A friend shared this recipe that came from Crème de la Crumb blog.

Mandarin Spinach & Pasta Salad with Teriyaka Dressing

Salad

8 ounces bowtie pasta

4 cups baby spinach, stemmed

1/2 cup craisins

1/3 cup pine nuts or cashews (I used pine nuts that I toasted in a counter top oven at 300° for 3 minutes)

1 (4 ounce) can mandarin oranges, drained (I used a larger can)

1/4 cup cilantro leaves

Dressing

1/3 cup teriyaki sauce (the thicker, the better)

1/3 cup rice wine vinegar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon sugar

1/2 cup vegetable oil (canola or olive)

Cook pasta as directed on package. Drain and rinse. Set aside until it has cooled.
As pasta cooks, add dressing ingredients to a quart jar and shake.
Add cooled pasta to a mixing bowl, add about half of the dressing and mix to coat pasta.
Add remaining salad ingredients and the rest of the dressing and lightly toss.

Wild Edibles: SUE’S SPINACH & NETTLE QUICHE

Theme of the latest issue of KANSAS! Magazine (2025 / vol 81 / issue 3, pp. 58-63) is “Our Wild Kansas Landscapes” so it seemed logical to include a story about wild edibles for the Taste section. I interviewed three women — Terry Olson, Sue Maes and Kelly Yarbrough’s — who teach a class (Edible Native Plants) for Manhattan’s UFM.

Photo of the quiche is a copy of the one used in the magazine — it was taken by Amy Meng.

My interview included a walk through the Kansas prairie and a wild plant feast. Two of the recipes I sampled were Sue’s Spinach & Nettle Quiche and Garlic Mustard Pesto served over hot tortellini. Although I was a bit apprehensive, both dishes were DELICIOUS! Also included in the article is a list of other edible plant ideas plus suggested references for those who might be interested in foraging.

SUE’S SPINACH & NETTLE QUICHE

Sue Maes offered up this recipe but also suggested another alternative, “Use your favorite spinach quiche recipe and substitute one-third of the spinach with blanched nettles.”

INGREDIENTS

Pie Crust:

9-inch pie crust, pre-baked for 10 minutes at 375 degrees

Filling:

1/3 pound Swiss cheese; Cheddar or Gruyere are other possibilities

1/2 pound fresh spinach & stinging nettles (combine in a ratio of two-thirds spinach to one-third nettles)

1/2 medium onion, finely chopped

1 to 2 tablespoons olive oil

1/2 teaspoon dry mustard

1/2 teaspoon ground nutmeg

1/2 teaspoon salt & a pinch of black pepper

4 large eggs

1 ½ cups whole milk, or use part half and half

DIRECTIONS

1. Sprinkle cheese over pre-baked crust.

2. Blanch the nettles using tongs to drop them into a pot of boiling water. Cook for 1 to 2 minutes or until tender, drain and squeeze out excess water.

3. Sauté onion in a skillet with olive oil until transulent. Add fresh spinach, blanched nettles, dry mustard, nutmeg, salt and pepper. Continue to cook 3 to 4 minutes to blend flavors.

4. In a bowl, beat eggs and milk.

5. Combine the sautéed spinach and nettle mixture with the egg mixture; pour over the cheese-topped pie crust.

Bake in preheated 375 degree oven for 35 to 40 minutes. Test for doneness with a thin-bladed knife. Insert knife about one-inch from the center of quiche; if it’s clean when pulled out, it’s done. If any quiche clings to the blade, bake a few minutes longer and test again.

Best Butter Beans

A quick-to-make and tasty main or side dish. Additions, including lightly sautéed spices dried tomatoes, spinach and lightly sautéed spices, really add to the flavor profile.

Best Butter Beans 4 servings

It helps to prep & assembly all ingredient
below preparing recipe.

1 tablespoon butter

2 cloves garlic minced

1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, ground black pepper

1/4 cup sun-dried tomatoes roughly chopped

1/3 to 1/2 cup broth (chicken, vegetable)

1 (15-oz) cas butter beans (also known as lima beans) drained (or cook your own from dried lima beans)

1/2 to 1 cup chopped fresh spinach

1/2 cup heavy cream

1/4 cup grated Parmesan

1 tablespoons chopped fresh basil, optional

Using low heat, heat1tablespoon butter; 4 cloves garlic, 1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, and 1 ground black pepper in a large sauté pan or cast iron skillet. Cook for about 2 minutes, until garlic is fragrant.  
Stir in 1/4 cup sun-dried tomatoes, 1/3 cup broth, and 1can butter beans. Continue cooking on medium, uncovered, for 5 minutes. Taste; adjust seasonings to your preference; add salt if needed, and more broth is desired.
Remove from heat. Stir in 1/2 cup chopped fresh spinach until wilted, then stir in 1/2 cup heavy cream, 1/4 cup grated parmesan, and, if desired, 1 tablespoon chopped fresh basil.
Serve warm with crusty bread.

Recipe without photos . . . Best Butter Beans 4 servings

1 tablespoon butter

2 cloves garlic minced

1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, ground black pepper

1/4 cup sun-dried tomatoes roughly chopped

1/3 to 1/2 cup broth (chicken, vegetable)

1 (15-oz) cas butter beans (also known as lima beans) drained (or cook your own from dried lima beans)

1/2 to 1 cup chopped fresh spinach

1/2 cup heavy cream

1/4 cup grated Parmesan

1 tablespoons chopped fresh basil, optional

Using low heat, heat1tablespoon butter; 4 cloves garlic, 1/4 teaspoon each oregano, crushed red pepper flakes, smoked paprika, and 1 ground black pepper in a large sauté pan or cast iron skillet. Cook for about 2 minutes, until garlic is fragrant.  
Stir in 1/4 cup sun-dried tomatoes, 1/3 cup broth, and 1can butter beans. Continue cooking on medium, uncovered, for 5 minutes. Taste; adjust seasonings to your preference; add salt if needed, and more broth is desired.
Remove from heat. Stir in 1/2 cup chopped fresh spinach until wilted, then stir in 1/2 cup heavy cream, 1/4 cup grated parmesan, and, if desired, 1 tablespoon chopped fresh basil.
Serve warm with crusty bread

Sausage, Potato & Bean Soup

Barry’s been on KP duty the last couple of weeks as I had finger surgery and had to avoid water on my left hand. He’s been cooking up some of our favorites and a few new ones including this hearty sausage soup.

Sausage, Potato & Bean Soup Serves 6

1 to 2 tablespoons olive oil

1 (14 ounce) package of smoked sausage, sliced into bite-size circles

1 large onion, diced

1 teaspoon Italian seasoning

Pinch or two black pepper

½ teaspoon ground white pepper

4 cloves garlic, pressed through garlic press

3 small russet potatoes, peeled and diced (about ½” cubes)

6 cups chicken broth

2 (15 ounce) cans cannellini beans, undrained

2 cups roughly chopped hearty green such as spinach or kale (he used spinach)

1 tablespoon chopped parsley

Heat oil in a large soup pot over medium-high heat; then add in the slices of beef smoked sausage. Sear the slices for a few minutes until fairly browned, flipping them as needed.
Add the diced onion to the pot, along with the Italian seasoning, black pepper and white pepper: sauté with the sausage until softened and golden; then, stir in the garlic and sauté just until fragrant.
Add in the diced potatoes and stir to combine, followed by the chicken broth. Cover the pot with the lid askew, and allow the soup to simmer, gently, for about 12 minutes.
After 12 minutes, add in the beans and greens, stir to combine, and allow the soup to simmer for about 10 minutes more, or just until the diced potatoes are tender.
Add the parsley.

Festive Holiday Salad

Vibrant colors, healthy ingredients combine in a festive and tasty salad with extra tang and sweetness from the pomegranate seeds and dried cherries. I made this for Thanksgiving and will definitely make it again this holiday season.

Photo of the Thanksgiving salad was taken by Tyler Brown.

Festive Holiday Salad 6 servings

Salad Ingredients

About 6 ounces greens (I used mostly baby spinach mixed with curly red lettuce)

1/2 to 3/4 cup pecan halves toasted (place in 350° oven for about 4 minutes – watch carefully)

1/2 cup dried cherries (plump by adding a tablespoon or so of water & allowing them to set until rehydrated

3 mandarin oranges peeled & segmented

⅓ cup pomegranate seeds (aril)

----

Mom’s Celery Seed Dressing (directions follow; click on link for step-by-step photos)

Combine all the salad ingredients including about 1/3 of the pecans and pomegranate seeds in a large serving bowl and toss to combine. Top salad with remaining pecan halves and pomegranate seeds.
Serve dressing on the side.

Mom's Celery Seed Dressing

3/4 cup white vinegar

1 cup vegetable oil (canola)

3/4 cup granulated sugar

½ teaspoon pepper

1 teaspoon salt

1 tablespoon celery seed

1 cup mayonnaise

1. Combine vinegar, oil, sugar, pepper, salt and celery seed with a wire whip and mayonnaise.

2. Blend thoroughly, whisking until mixture is smooth.

3. Pour into storage container. Refrigerate until ready to serve.

Individual Breakfast Casserole

Ideal for a “grab-and-go” breakfast or convenient for an everyday protein and veggie-packed breakfast or even lunch. This recipe make 12 to 18 individual breakfast casserole that can eaten immediately, stored in the refrigerator for 5 days or frozen and re-heated.

Individual Breakfast Casseroles Yield: 12 to 18 depending on the depth of your muffin tins

About 1 to 2 tablespoons olive oil

About 1 cup of mixed veggies (I used finely chopped onions, yellow & red peppers, button mushroom and spinach)

1 to 1 1/2 cups shredded cheese (I used Monterey Jack but will try Cheddar later)

12 eggs

1/2 cup half and half or whole milk

A dash of Tabasco sauce & Worcestershire sauce

Preheat oven to 375˚F. Note: Use silicon muffin “tins” for easy release of the casseroles; if using regular muffin tins, brush with oil.
Heat oil in a skillet and sauté the vegetables just until softened. Cool veggies.
In a mixing bowl, whisk together eggs, half and half and seasonings.
Stir in cheese.
Ladle mixture evenly among muffin tins.
Bake at 375˚F for 15 to 22 or 23 minutes (depending on depth of muffin tins) or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan then serve. The casseroles may be stored in the refrigerator for 5 days; reheat in the microwave. Or, to freeze— cool individual casseroles completely, then wrap in plastic film, place in a freezer-safe bag for up to 3 months.

Recipe without photos . . . Individual Breakfast Casseroles Yield: 12 to 16 depending on the depth of your muffin tins

About 1 to 2 tablespoons olive oil

About 1 cup of mixed veggies (I used finely chopped onions, yellow & red peppers, button mushroom and spinach)

1 to 1 1/2 cups shredded cheese (I used Monterey Jack but will try Cheddar later)

12 eggs

1/2 cup half and half or use whole milk

A dash of Tabasco sauce & Worcestershire sauce

Preheat oven to 375˚F. Note: Use silicon muffin “tins” for easy release of the casseroles; if using regular muffin tins, brush with oil.
Heat oil in a skillet and sauté the vegetables just until softened. Cool veggies.
In a mixing bowl, whisk together eggs, half and half and seasonings.
Stir in cheese.
Ladle mixture evenly among muffin tins.
Bake at 375˚F for 15 to 22 or 23 minutes (depending on depth of muffin tins) or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan then serve. The casseroles may be stored in the refrigerator for 5 days; reheat in the microwave. Or, to freeze— cool individual casseroles completely, then wrap in plastic film, place in a freezer-safe bag for up to 3 months.

Spinach, Mushroom & Pasta Skillet

Inspired by a recipe at Eatwell 101 blog, this recipe fits the bill for a low-cholesterol (as recommended by my doctor) but tasty main dish. It is definitely on my “make again” list.

Spinach, Mushroom & Pasta Skillet 2 main dish servings

7 oz. farfalle (bow tie) pasta

1 1/2 to 2 tablespoons olive oil

8 oz. cremini mushroom, sliced

1/4+ cup red pepper, diced (optional)

2 cloves garlic, thinly sliced

8 oz fresh spinach

About 1/4 cup low-sodium broth

1/2 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes (adjust to level of heat desired)

Coarse black pepper and Kosher salt, to taste

2 to 3 tablespoons Parmesan cheese, grated

Cook pasta in salted water until al dente, according to the package instructions. Drain and reserve a little pasta water to use to thicken the sauce near the end.
Heat olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned. Add red peppers during the last minute or so.
Add garlic and cook for about 30 seconds longer.
Deglaze the pan with a bit of vegetable broth. Reduce the heat and cook for another 1 to 2 minutes. Remove mushrooms to a plate and set aside.
In the same skillet, add the spinach, Italian seasoning and red pepper flakes. Add additional broth if needed and cook for 2 minutes until spinach is wilted. Adjust seasoning with salt and pepper.
Push spinach on the side in the skillet, add mushroom and drained pasta in the pan. Add a little pasta liquid and allow to simmer slightly to form a glaze or a sheen on pasta and veggies.
Add Parmesan cheese and stir the ingredients to combine.

Recipe without photos . . .

Spinach, Mushroom & Pasta Skillet 2 main dish servings

About 7 oz. farfalle (bow tie) pasta

1 1/2 to 2 tablespoons olive oil

8 oz. cremini mushroom, sliced

1/4+ cup red pepper, diced (optional)

2 cloves garlic, thinly sliced

8 oz fresh spinach

About 1/4 cup low-sodium broth

1/2 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes (adjust to level of heat desired)

Coarse black pepper and Kosher salt, to taste

2 to 3 tablespoons Parmesan cheese, grated

Cook pasta in salted water until al dente, according to the package instructions. Drain and reserve a little pasta water to use to thicken the sauce near the end.
Heat olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned. Add red peppers during the last minute or so.
Add garlic and cook for about 30 seconds longer.
Deglaze the pan with a bit of vegetable broth. Reduce the heat and cook for another 1 to 2 minutes. Remove mushrooms to a plate and set aside.
In the same skillet, add the spinach, Italian seasoning and red pepper flakes. Add additional broth if needed and cook for 2 minutes until spinach is wilted. Adjust seasoning with salt and pepper.
Push spinach on the side in the skillet, add mushroom and drained pasta in the pan. Add a little pasta liquid and allow to simmer slightly to form a glaze or a sheen on pasta and veggies.
Add Parmesan cheese and stir the ingredients to combine.

Loaded Zuppa Toscana (Tuscan Soup)

Cooler weather calls for soup in our household. This is a new recipe that my sister Marla Payne provided. It is `"M'm! M'm! Good!″

Loaded Zuppa Toscana (Tuscan Soup) About 10 serving

6 slices bacon uncooked

1 lb. ground spicy Italian sausage

1 onion, diced (about 1 to 1 ½ cups)

3 carrots, diced (about. 1 ½ cups)

3 stalks celery, diced (about 1 ½ cups)

4 to 6 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 pounds/3 medium russet potatoes cut into bite size cubes

1 (15 oz) can cannellini beans rinsed and rained

1 (15 oz.) can can sweet corn rinsed and drained

1 (15 oz.) can creamed corn

4 cups low sodium chicken broth

3 cups whole milk

3 tablespoons cornstarch

1 tablespoon Dijon mustard

SPICES: (if in a hurry, 2 1/2 teaspoon Italian seasoning could be substituted for the parsley basil, oregano & thyme listed below)

2 bay leaves

1 teaspoon EACH dried parsley, salt (or use fresh parsley & increase to 2 teaspoons)

1/2 teaspoon EACH dried basil, dried oregano (or use fresh herbs & double amount)

1/4 teaspoon EACH dried thyme, pepper (or use fresh herbs & double amount)

1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

2 to 3 cups finely chopped kale with stems removed or use spinach and add later

ADD LATER:

1 to 2 cups half and half or whole milk as needed

2 to 3 cups loosely packed fresh chopped spinach or use kale and add earlier

GARNISH:

Remaining bacon not already added to soup

Fresh parsley

Parmesan cheese

Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
Add onions, carrots and celery and sauté for 5 minutes over medium heat.
Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes.
Sprinkle in flour and cook, while stirring, an additional 2 minutes.
Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn.
Add chicken broth.
Whisk cornstarch with milk and add to pot.
Stir in Dijon, bay leaves and all seasonings.
Add kale if using or wait and add spinach later.
Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and flavors have melded, about 30+ minutes, stirring occasionally.
Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
Remove from heat and stir in spinach if using, and half of chopped bacon.
Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese.

Recipe without photos . . . Loaded Zuppa Toscana (Tuscan Soup) About 10 serving

6 slices bacon uncooked

1 lb. ground spicy Italian sausage

1 onion, diced (about 1 to 1 ½ cups cup)

3 carrots, diced (about. 1 ½ cups)

3 stalks celery, diced (about 1 ½ cups)

4 to 6 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 pounds/3 medium russet potatoes cut into bite size cubes

1 (15 oz) can cannellini beans rinsed and rained

1 (15 oz.) can can sweet corn rinsed and drained

1 (15 oz.) can creamed corn

4 cups low sodium chicken broth

3 cups whole milk

3 tablespoons cornstarch

1 tablespoon Dijon mustard

SPICES: (if in a hurry, 2 1/2 teaspoon Italian seasoning could be substituted for the parsley basil, oregano & thyme listed below)

2 bay leaves

1 teaspoon EACH dried parsley, salt (or use fresh parsley & increase to 2 teaspoons)

1/2 teaspoon EACH dried basil, dried oregano (or use fresh herbs & double amount)

1/4 teaspoon EACH dried thyme, pepper (or use fresh herbs & double amount)

1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

2 to 3 cups finely chopped kale with stems removed or use spinach and add later

ADD LATER:

1 to 2 cups half and half or whole milk as needed

2 to 3 cups loosely packed fresh chopped spinach or use kale and add earlier

GARNISH:

Remaining bacon not already added to soup

Fresh parsley

Parmesan cheese

Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
Add onions, carrots and celery and sauté for 5 minutes over medium heat.
Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes.
Sprinkle in flour and cook, while stirring, an additional 2 minutes.
Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn.
Add chicken broth.
Whisk cornstarch with milk and add to pot.
Stir in Dijon, bay leaves and all seasonings.
Add kale if using or wait and add spinach later.
Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and flavors have melded, about 30+ minutes, stirring occasionally. .
Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
Remove from heat and stir in spinach if using, and half of chopped bacon.
Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese.

Black Bean Fiesta in a Jar with Lime Cilantro Dressing

Recipes for Mason Jar salads are typically made in quart jars; one of those jars is more than enough for the two in our household so I’ve downsized this tasty salad mix for pint jars. Even then, the amounts are variable and can be adjusted as can the choice of ingredients.

Salad jars are a nice picnic option for us. I make them the night before and we can grab-and-go the next day.

The spicy dressing and addition of cilantro really boost the flavor of this salad!
Salads in a Jar are a great way to add fiber, veggies & even some fun to daily meals.

Black Bean Fiesta in a Jar with Lime Cilantro Dressing Fills 2 pint jars

Lime Cilantro Dressing—recipe follows

About 2 to 3 tablespoons onion – yellow, white or red onion, chopped

About 1/3 cup shredded carrots

About 1/3 cup shredded purple or green cabbage

About 1/2 cup cooked quinoa (I flavored with a spicy Mexican blend while cooking)

1/2 to 3/4 cup cooked black beans, drained & rinsed

About 1/2 cup corn kernels (fresh or frozen that has been thawed)

About 1/4 cup cherry or grape tomatoes, halved

About 2 to 3 tablespoons cilantro leaves, torn or whole

2 to 3 oz. of baby spinach or other greens

Prepare dressing using recipe that follows.
To build the mason jar salads: Grab two wide-mouth ping size mason jars and add about 2 tablespoons+ dressing to the bottom of each. Adding the dressing to the bottom of the jar allows the sturdy vegetables to marinate in the mixture and help keep less sturdy greens from becoming soggy
Add in onion, carrots and cabbage.
Add remaining ingredients in layers in whichever order you prefer: quinoa, black beans corn, tomatoes, cilantro leaves Top with with spinach.
Refrigerate jars overnight if desired. Place in chilled cooler if taking on a picnic.
To serve: Pour jar onto a large plate or bowl, allowing dressing to mix with the remaining ingredients.

Lime Cilantro Dressing           Replay    Learn more      

1/4 cup lime juice

2 tablespoons maple syrup

1 tablespoon cilantro

1 clove garlic

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 cup+ vegetable oil (olive oil is tasty but solidifies when refrigerated so I used canola)

Make dressing by placing all ingredients expect oil into blender or food processor; blend until smooth and then drizzle in oil while blender/processor is on low, adding enough to achieve desired dressing consistency.

Mushroom & Asparagus Orzo Risotto

We are definitely ready for spring and all the menu changes that come with the season. This risotto filled with asparagus and mushrooms and flavored with garden thyme, is just what we had in mind.

Grain-shaped orzo pasta is cooked like risotto to create this creamy dish that is quite versatile in terms of additions and can be a main or side dish. Preparation relies on the same method used when preparing risotto from starchy rice like Arborio.

Mushroom & Asparagus Orzo Risotto 2 main dish serving or 4 sides.

Ingredients:

3 tablespoons olive oil + additional for drizzling

1/2 of a medium yellow or white onion, diced

About 4 to 5 medium to large cremini mushrooms, sliced (or an equivalent amount of button mushroom)

1 to 2 tablespoons fresh thyme sprigs

3/4 to 1 cup orzo (grain-shaped pasta)

About 4 cups hot chicken broth, more or less as needed

Coarse kosher salt (if chicken concentrate is used to make broth, you may need to omit or just salt to taste)

1/2 teaspoon light soy sauce or Worcestershire sauce, optional

About 10 trimmed asparagus, cut into 1-inch pieces

About 1/3 to 1/2 cup Parmesan cheese

Fresh spinach for serving, optional.

Heat olive oil in heavy, large saucepan over medium heat. Add onions and mushrooms; sauté until tender and liquid from mushrooms is absorbed, about 5 minutes. Add thyme sprigs as veggies cook.
Add orzo and sauté 3 to 4 minutes.
Begin ladling hot chicken broth to orzo mixture while stirring and simmering the mixture; allow liquid to be most absorbed and then add another ladle of broth, continuing the process of stirring and allowing broth to be absorbed before adding next ladle. Taste and add salt soy sauce or Worcestershire sauce if desired. Continue the cooking process (simmering, stirring, ladling broth) until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes, stirring often. Add asparagus near the end allowing about 5 minutes cook time.
Remove from heat. Mix in part of the Parmesan cheese saving a little of each to garnish the top when serving.
We spooned our risotto over fresh spinach leaves.

Make Ahead Option: Orzo may be made ahead and held in a slow cooker set on low. Or make it right before guests arrive; turn off heat. Reheat, adding additional stock, right before ready to serve.