When my cousin was here for a visit, she made pastazotto, which is a spinoff from risotto. Risotto is made with rice and pastazotto, well, you can probably guess, is made with pasta. The pasta used is orzo, which is small in size and shaped like rice. She cooked it slow with onions, white wine and chicken stock, just like regular risotto, then added lots of parmesan. It was delicious.
The next day, we had leftovers, so I sautéed about a cup of chopped asparagus with 1/4 of a cup of pancetta (or bacon) and tossed in the pasta. I added more parmesan because there can never be too much cheese and the whole thing turned into lunch in less than 10 minutes.
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