Creamy Smoked Meat Risotto-Style Orzo

Ingredients

3 cups beef broth

1 tbsp butter

1 tbsp olive oil

1 French shallot, finely chopped

2 garlic cloves, minced

1 box orzo pasta

325 g (about 1 bunch) asparagus, cut into pieces

200 g Montreal Smoked Meat, sliced and cut into strips (½ of a 400 g package)

¾ cup 15% cooking cream

¾ cup grated Parmesan cheese, plus extra for garnish

Freshly ground black pepper, to taste

1 tbsp canola oil

Fresh chives, finely chopped, for garnish

In a saucepan, bring the beef broth to a boil. Reduce the heat and keep warm.
In another saucepan, heat the butter and olive oil over medium-low heat. Sauté the shallot and garlic for 1 to 2 minutes.
Add the orzo and cook for 2 minutes, stirring frequently.
Add one ladle of hot broth and simmer until fully absorbed. Continue adding broth, one ladle at a time, stirring occasionally, until all the broth has been absorbed and the orzo is tender. About 5 minutes before the end of the cooking time, add the asparagus.
Stir in three-quarters of the smoked meat, the cream, and the Parmesan cheese. Cook for 2 to 3 more minutes, stirring, until the mixture becomes creamy. Season with pepper to taste.
Meanwhile, heat the canola oil in a skillet over medium heat. Cook the remaining smoked meat strips for 3 to 4 minutes, until golden brown and crispy.
Divide the orzo among serving plates. Garnish with additional Parmesan, chopped chives, and the crispy smoked meat.