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.
The recipe
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.
PestoVegetarian