Spring Orzotto
Here, you’ll find orzo pasta swapped in for traditional Arborio rice in this quick and easy version of a spring risotto. We’ve tossed in our own lemon balm basil pesto for its dense nutrition profile and flavor, along with seasonal peas and nutty Parmigiano Reggiano cheese.
Serves 4-6
Recipe adapted from www.bonappetit.com
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 shallots, finely chopped
- 1-2 rehydrated Maranatha Farms Garlic Coins or 3 fresh garlic cloves, thinly sliced
- 2 teaspoons kosher salt
- 1 lb. orzo pasta
- 1 cup dry white wine
- Freshly ground black pepper
- 6 oz. sugar snap peas, strings removed, thinly sliced
- ½ cup frozen peas, thawed
- 1 oz. Parmesan cheese, finely grated (about ½ cup)
- 4 Tablespoons unsalted butter, cut into small pieces
- 3 Tablespoons fresh lemon juice
- ½ cup lemon balm basil pesto
Method
- Heat extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high heat. Cook 2 shallots, finely chopped, until slightly softened, about 3 minutes. Add garlic and 1 teaspoon salt and cook, stirring often, until softened and fragrant, about 3 minutes.
- Add 1 lb. orzo and cook, stirring often, until toasted and golden in spots, about 3 minutes. Add white wine and remaining salt. Season with lots of freshly ground pepper; cook, stirring often, until liquid is absorbed, about 2 minutes.
- Cook orzo, adding 5 cups water (one cupful at a time) stirring often and waiting until absorbed before adding more, until almost tender, about 15 minutes total. Add sugar snap peas, thawed frozen peas, and another ½ cup water; cook, stirring often, until vegetables are crisp-tender and orzo is cooked through, 2–3 minutes. (Orzotto will continue to thicken as it cools.) Remove from heat, add Parmesan, butter and fresh lemon juice, and stir until combined and melted. Taste and season with more salt and pepper if needed.
- Divide orzotto among shallow bowls and swirl a little of ½ cup lemon balm basil pesto into each; sprinkle with more pepper, if desired.