Orzo Risotto with Asparagus
| Yield: | 6 Servings |
| Categories: | Pasta |
| 2 1/2 | c | Good chicken broth |
| 2 1/2 | c | Water |
| 1 | lb | Uncooked orzo |
| 2 | lb | Fresh asparagus; cut into 1" lengths |
| 1 | tb | Olive oil |
| 3 | tb | Unsalted butter; divided |
| 1 | md | White onion; finely minced |
| 4 | sl | Prosciutto; trimmed of fat and sliced in thin strips , (up to 5) |
| 2 | tb | Good grated romano or parmesan |
| Salt (be careful) and pepper; to taste |
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