Orzotto With Peas
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
59
Spice
58
Sweetness
33
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1.5 cups
Orzo1 cup
White Wine (dry)3 cups
Chicken Stock2 tbsps
Basil (thinly sliced fresh)1 cup
Heavy Cream1
SaltDirections:
1
Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat
2
Add the onion and saute until fragrant and translucent, about 2 minutes
3
Add the orzo and toast for 2 minutes, stirring occasionally
4
Add the wine (or stock) and cook until absorbed, about 1 minute
5
Gradually add 3 cups chicken stock, stirring frequently
6
Bring to a simmer, then lower the heat and cover
7
Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes
8
Remove from the heat
9
Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice
10
Season with salt and pepper
11
Top each serving with more parmesan
12
Photograph by Ryan Dausch