*  Exported from  MasterCook  *
 
             Risotto-Style Orzo with Tomatoes and Asiago Cheese
 
 Recipe By     : Cook’s Magazine April 1990
 Serving Size  : 6    Preparation Time :0:20
 Categories    : Fall                             Italian
                 Pasta                            Side Dish
                 Summer
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          orzo
                         Salt
    1 1/2  tablespoons   olive oil
    1      medium        minced onion
    3      large         cloves garlic -- minced
      3/4  cup           chicken stock or canned chicken broth
    3      medium        tomatoes, peeled -- seeded, diced
      1/4  cup           grated Asiago cheese
    3      tablespoons   minced fresh parsley
                         Ground black pepper
 
 TO COOK:
 Bring 3 quarts water to boil in a large saucepan. Add orzo and 1 1/2
 teaspoon. salt; cook until orzo is just tender, about 12 minutes. Drain and
 cool orzo slightly.
 
 Meanwhile, heat oil in a medium skillet. Add onions and garlic; sautÈ until
 softened, about 3 minutes. Stir in orzo, chicken stock, and tomatoes; bring
 to boil and simmer, stirring often until liquid is absorbed by the orzo,
 about 5 minutes. Stir in grated cheese and parsley. Season with 1/2
 teaspoon. salt and 1/4 teaspoon. pepper or to taste. Serve immediately.
 
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 NOTES : Rice-grain pasta in a tomato sauce with sharp cheese
 
 Chef Mills flavors orzo, a rice-shaped pasta, just as he would risotto.
 Asiago cheese is an Italian cheese made from skim and whole cow’s milk. As
 the cheese ages for two years, it becomes more piquant and hard, making it
 a good grating cheese. If you cannot find Asiago cheese, substitute an
 equal amount of Parmesan cheese in this recipe. This makes the perfect
 accompaniment to the Roasted Veal Loin with Yellow Pepper Sauce.