On Your Table: Orzo Risotto with Asparagus and Shrimp

By Cathy Branciaroli, Food Correspondent, The Times Asparagus and shrimp risotto made with orzo instead of rice yields a quick main course bursting with spring flavors. Just as the weather is finally warming up, local asparagus is starting to come into farmers markets and supermarket shelves. The sight of their bright green spears makes everyone’s heart sing at the end of a long winter of root vegetables,...