Creamy Orzo with White Beans and Asparagus

Ingredients:

• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 1 shallot, diced
• 4 cloves garlic, minced
• 1/2-1 teaspoon red pepper flakes
• 2 cups orzo pasta
• 4 cups low sodium chicken or vegetable broth
• 1 can cannellini beans
• Kosher salt and ground black pepper
• 4 cups chopped kale
• One bundle of asparagus trimmed and cut into 1” pieces
• 1 cup grated parmesan cheese plus more for serving
• juice of 1/2 lemon

Directions:

1. Heat the butter and olive oil in a large dutch oven over medium-high heat. Add the shallot, garlic, and chili flakes and cook until fragrant, about 3 minutes. Stir in the orzo. Cook until golden, 1-3 minutes. Pour in the broth and bring to a boil over high heat. Season with salt and pepper. Simmer 8-10 minutes until the orzo is al dente, stirring often.
2. Stir in the asparagus, kale, and parmesan cook another few minutes until kale is wilted and asparagus is slightly tender. Add lemon juice and stir together.
3. Ladle the orzo and vegetables into bowls and add additional parmesan. Enjoy!