Ultra Creamy Tomato, Asparagus & Parmesan Orzo Risotto

In a large, deep skillet warm up oil and melt butter over medium-high heat. Once hot, add garlic and sauté until fragrant. Next, add tomatoes and stir until tender. Add sea salt and pepper and stir again- then splash water or broth, followed by milk or cream of your choice. If vegan, I recommend oat creamer for cooking. Bring to a light boil and add your orzo. Reduce heat to medium-low and simmer uncovered for 10 minutes. Add either fresh or canned asparagus spears, red pepper flakes and parmesan. Top with herbs of your choice! After 10-12 mins it’s nicely al dente but feel free to simmer an additional ~3 minutes. Taste test the orzo and season more to taste, as needed. I like to add more red pepper flakes and chili oil! BEST enjoyed warm right off the pan!