If you love the thought of a risotto during the week but want a short cut here it is – Orzotto. This is another popular recipe from the back catalogue and a very useful Autumn mid week supper dish.
If you've not come across orzo before let me enlighten you, orzo is a pasta and it looks exactly like rice. If you're a lover of risotto but haven't the time or the inclination to make it when you come home from a hard day at work, orzotto is the answer. Some of us aren't that keen on rice and prefer pasta so that's another box ticked!
Orzotto
Serves 4
2 tbsp olive oil
1 onion, chopped finely
260g orzo pasta
425ml chicken stock (or vegetable)
75ml dry white wine
2 tbsps lemon juice
200g frozen petit pois
2 tbsp fresh pesto
bunch of flat leaf parsley, chopped
75g parmesan cheese, grated
black pepper
extra grated parmesan to serve
Heat the oil in a large frying pan on a medium heat and fry the onion for 2/3 minutes. Add the dry white wine and cook for 2 minutes. Stir in the orzo and cook for 1-2 minutes then add the stock all at once. Simmer and stir occasionally for 7/8 minutes until nearly cooked. Stir in the lemon juice and the frozen peas. Simmer for a minute and then add the Parmesan cheese and continue to simmer for a further 2 minutes until the peas are cooked then add the pesto and the parsley.
Season to taste with black pepper and serve extra grated Parmesan on the side.
If you want to omit the wine increase the stock to 500ml.
Some hints and tips for the Orzotto ...
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