Creamy Orzotto Primavera

I came up with this recipe due to my love for orzo.

1 medium yellow onion, chopped
3 garlic cloves minced
1 tablespoon olive oil
1 1/2 cups uncooked orzo
2 (14 oz each) cans chicken broth
3/4 cup dry white wine
1 bunch fresh asparagus (thin stalks are better), tough part of the stalks trimmed and discarded and the remaining stalk chopped
1/2 cup frozen peas, thawed
8 sun-dried tomato halves, thinly sliced (optional)
2 tablespoons fat-free cream cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried parsley flakes
Salt
Ground black pepper
Extra chicken broth

In a big saucepan, heat up the oil at medium-high heat. Cook the onion until tender for about 3 minutes. Stir in the garlic and cook for 1 minute. Add the white wine and 1 can chicken broth and combine well. Stir in the orzo and bring to a boil, uncovered. Cook stirring frequently to avoid scorching. At minute 5 of cooking time, add the asparagus. Continue to add chicken broth as soon as the liquid evaporates, little by little until you use most of it. Add the frozen peas, thawed and tomato slices. and remaining chicken broth. Keep cooking until the pasta is tender.

Finally add the cream cheese, Parmesan cheese, parsley flakes,salt and pepper and combine well to melt the cream cheese. If it gets too dry, add some extra hot chicken broth little by little and mix well.

Serve immediately.

Makes 6-8 servings