bonappetit4.8
Spring Orzotto
Stir herby pesto and sweet peas into orzotto (orzo pasta cooked using the risotto method) for a bright green bowl bursting with spring flavor.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Cook 2 shallots, finely chopped, until slightly softened, about ⏱️ 3 minutes. Add 3 garlic cloves, thinly sliced, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until softened and fragrant, about ⏱️ 3 minutes.
. extra-virgin olive oil2 Tbsp
2
Add 1 lb. orzo and cook, stirring often, until toasted and golden in spots, about ⏱️ 3 minutes. Add 1 cup dry white wine and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Season with lots of freshly ground pepper; cook, stirring often, until liquid is absorbed, about ⏱️ 2 minutes.
. orzo1 lbdry white wine1 cupFreshly ground pepper
3
Cook orzo, adding 5 cups water a cupful at a time, stirring often and waiting until absorbed before adding more, until almost tender, about ⏱️ 15 minutes total. Add 6 oz. sugar snap peas, strings removed, thinly sliced, ½ cup frozen peas, thawed, 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 1 oz. Parmesan, finely grated (about ½ cup), 4 Tbsp. unsalted butter, cut into small pieces, and 3 Tbsp. fresh lemon juice, and stir until combined and melted. Taste and season with more salt and pepper if needed.
. sugar snap peas, strings removed, thinly sliced6 oz. Parmesan, finely grated (about ½ cup)1 oz. unsalted butter, cut into small pieces4 Tbsp. fresh lemon juice3 Tbsp
4
Divide orzotto among shallow bowls and swirl a little of ½ cup store-bought pesto into each; sprinkle with more pepper.
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