- 6 tablespoons (3/4 stick) butter
- 3/4 cup finely chopped shallots (about 2-3 large)
- 4 garlic cloves, minced
- 1/2 -1TB Blackening or Creole
- Seasoning (to taste)
- Pinch of cayenne pepper
- 2 cups orzo (rice-shaped pasta) (measure it in a dry measuring
- 6 cups unsalted chicken or vegetable stock OR water OR a mixture of stock and a bit of Prosecco or Sparkling Wine or dry white wine.
- 1 1/2 tablespoons chopped fresh thyme, leaves only or 1 tsp dried thyme
- 1 tablespoon lemon zest, finely chopped 1/2 cup fresh peas, cooked until al dente OR frozen peas.
- 4-5 spears of Asparagus, roasted or grilled, but into 2 inch pieces.
- Freshly shaved parmigiano reggiano
- Fresh lemon wedges
- Melt butter in heavy large saucepan over medium heat.
- Add shallots and garlic.
- Sauté until shallots and garlic are tender, about 5 minutes.
- Season with spices and cayenne.
- Add orzo and toss gently to coat with spices and butter.
- Sauté ~5 minutes to lightly toast the orzo.
- Watch carefully to
ensure orzo does not burn.
- Once orzo is toasted, add the Prosecco or wine if using; stir and simmer for ~30 seconds.
- Mix in remaining stock/water (total of 6 cups of liquid).
- Simmer uncovered until orzo is tender, liquid is absorbed.
- Stir often while the orzo is cooking. This step should take ~15-20 minutes.
- Once the orzo appears creamy, turn off the heat.
- Add thyme and lemon zest. Stir gently.
- Taste and adjust seasoning if needed. Add the peas and stir to warm and complete cooking.
- Top orzo with the roasted asparagus and freshly
shaved parmigiano reggiano.
- Serve with fresh lemon
Serves 4-6 as a vegetarian entree; 6-8 as a side dish.
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Adapted from: https://www.foodnetwork.com/recipes/orzorisotto-recipe-1963863
- Make homemade broth or stock, if using – can be made 3 days ahead.
- Cover and refrigerate until ready to use.
- To reduce fat, skim off fat layer before using.
MInce shallot and garlic.
- Zest lemon and chop the zest.
- Mince fresh thyme.
- Cook your peas (if using fresh peas)
- Roast or grill Asparagus.