ASPARAGUS & PEA ORZOTTO
Orzotto (risotto made with orzo), is quicker and easier than the traditional risotto. It makes a perfect weeknight dinner for spring.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Ingredients
- 250 g asparagus
- 3 tbsp olive oil
- 2 banana shallots finely chopped
- 2 garlic cloves minced
- 450 g orzo pasta
- 1.25 L hot vegetable stock
- 150 g frozen peas
- 1 tbsp butter or vegan butter
- 10 g fresh mint finely chopped
- juice of 1/2 lemon
- zest of 1 lemon
- wild rocket to serve
- sea salt & freshly ground black pepper
Instructions
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Finely chop the asparagus stems, leaving the tips whole.
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Heat a large cast-iron pan over a medium heat and add the olive oil. Once hot, add the shallots and a pinch of salt and fry for 6-8 minutes, or until lovely and soft. Add the garlic and fry for a further minute or so, just to soften.
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Stir the orzo into the pan to coat it in the oil. Add the vegetable stock a ladleful at a time, stirring constantly in between, until absorbed by the orzo. Add the chopped asparagus after the first ladleful of stock, and the peas just before the last. Once all the stock has been absorbed, the orzo should be tender but retain a little firmness in the centre. If you find it is still too firm, add another ladleful of stock. Season to taste.
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Stir in the butter, mint, lemon juice and most of the lemon zest. Divide between bowls and finish with the remaining zest, a handful of rocket and a good crack of black pepper. Serve immediately.
Looking for more spring weeknight dinner inspo? Try my Pesto Lasagne!
Delish! Highly recommend this. Thank you!