Traditionally made with medium-grain Italian rice, risotto gets its creaminess from a unique cooking method: adding liquid slowly and stirring vigorously to release the rice’s starch. We’ve found that applying the technique to other “grains” yields a similarly rich, silky texture—no milk or cream required. So we cook orzo risotto-style in a 12-inch skillet to allow the broth to reduce quickly while providing plenty of room for stirring. The finished dish is a supple, velvety “orzotto.” We love the combination of floral basil with grassy-sweet asparagus and tangy lemon, but parsley, dill or chives would be delicious as well.