Bright & Light
Spring has arrived, sparking a desire for light and vibrant meals that are a breeze to prepare.
Whether you're planning a picnic or a dinner party this spring, we have a range of recipes coming your way to suit your needs this season so stay tuned and get ready to enjoy a delightful spring feast!
Kicking it off with this springtime orzotto which uses the risotto technique for a creamy texture with a seasonal twist of peas and pesto… If you feel like going above and beyond, you can absolutely make the pesto yourself.
Spring Orzotto
Serves 4-6
Cooking Time: 40 minutes
Ingredients
2 Tbsp extra-virgin olive oil
2 shallots, finely chopped
3 garlic cloves, thinly sliced
1 tsp kosher salt, divided, plus more
450 grams orzo
1 cup dry white wine
Freshly ground pepper
160 grams sugar snap peas, strings removed, thinly sliced
½ cup frozen peas, thawed
½ cup Parmesan, finely grated
4 Tbsp unsalted butter, cut into small pieces
3 Tbsp fresh lemon juice
½ cup store-bought pesto
Method
Heat olive oil in a large pot over medium-high heat. Cook shallots until softened, about 3 minutes. Add garlic and ½ tsp salt; cook until fragrant, about 3 minutes.
Stir in orzo and cook until golden, about 3 minutes. Add wine, ½ tsp salt, and pepper. Cook until liquid is absorbed, about 2 minutes.
Gradually add up to 5 cups of water, stirring often, until orzo is almost tender, about 15 minutes. Mix in sugar snap peas, frozen peas, and ½ cup water. Cook until vegetables are crisp-tender and orzo is cooked, 2–3 minutes. Remove from heat and stir in Parmesan, butter, and lemon juice. Adjust seasoning with salt and pepper.
Serve orzotto in bowls, swirl in pesto, and sprinkle with additional pepper.