I really thought my kids would be all over this. They were not. Husband and I, however, thought it was great! This is almost like risotto. It’s very creamy and rich-tasting. I had some leftovers for lunch and it was even better. If you don’t like peas, you could substitute other veggies.
Orzotto with Peas
(Food Network magazine, Sept. 2016)
time needed: 30 min.
2 tablespoons extra-virgin olive oil
1 onion, diced
1 1/2 cups orzo or pearl barley
1/4 cup dry white wine (or chicken stock) – I used vegetarian “chicken” stock
3 cups chicken stock or low-sodium broth – I used vegetarian “chicken” stock
1/2 cup frozen petite green peas, thawed
1/3 cup grated parmesan cheese, plus more for topping
2 tablespoons thinly sliced fresh basil – I omitted
1/4 cup heavy cream
1 teaspoon grated lemon zest, plus the juice of 1 lemon
Salt and freshly ground pepper
Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute.
Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
Stir in the peas, Parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more Parmesan.