In a skillet, melt butter over medium-high heat.

Once melted, add orzo and toss to coat with butter.

Continue to cook, stirring frequently over medium-high heat, until at least half of the orzo is lightly browned.

Add 1 can of condensed broth. Reduce heat to low and cover.

Uncover and stir every couple of minutes, recovering after stirring.

Add the other can of condensed broth when the liquid is mostly absorbed into the pasta.

Uncover and stir every couple of minutes, recovering after stirring.

Add one cup of water and continue simmering until the water has been absorbed.

Repeat with one more cup of water.

If more liquid is needed, add water 1/2 cup at a time, covering and simmering as previously until pasta is cooked to your preferred tenderness.

When pasta is done, toss in asparagus or peas. Re-cover the pan and allow the heat from the pasta to cook the chosen vegetable.

Notes

Any condensed broth can be used. You can also start with a homemade condensed stock or a strong stock made from a commercial stock base or bouillon.

I occasionally substitute asparagus with frozen peas; any frozen or fresh quick-cooking vegetable can be used. Larger or longer cooking vegetables should be spar-cooked prior to adding to the pasta.

If butter is unavailable, use light-tasting cooking oil, margarine has too high of water content for browning pasta.

Up to ¼ cup parmesan cheese can be added at the end of cooking. Sprinkle the cheese over the pasta and stir to combine.