2 tablespoons butter
1/2 cup orzo pasta or broken spaghetti
1 tablespoon extra virgin olive oil (EVOO)
1 bunch asparagus, trimmed and chopped into 1-inch pieces on an angle
1 carrot, cut into short matchsticks
2 shallots, chopped
2 cloves garlic, chopped
Salt and pepper
2 1/2 cups chicken or vegetable stock
1 cup long grain white rice
1 tablespoon lemon zest, plus the juice of 1/2 lemon
1 tablespoon fresh thyme, chopped
1 bunch arugula, chopped
About 1 cup grated Parmigiano Reggiano cheese
Serves 4