Why not bring a little spring 🌼🌿 to summer 🌞? This creamy, lemony pea orzotto (orzo risotto) is so refreshing in the heat. Pair it with some grilled chicken and wow. I prefer using homemade stock, but you can absolutely substitute store-bought chicken broth.
Ingredients
- 8-10 ounce English peas (shelled)
- 1 1/2 cup orzo
- 3 shallots (fine dice)
- 24 ounce Chicken stock (homemade)
- 2 tbs Salted butter
- 3 tbs Olive oil
- Zest of 1 lemon + juice of 1/2 lemon
- 1 cup shredded Romano cheese + extra
- Salt and pepper to taste
Instructions
- ▪️heat the stock or broth and keep it on low to stay warm.
- ▪️using a 10 inch hot skillet melt 2 tablespoons of butter and 3 tablespoons of olive oil, stir together until you get bit of browning to get that nutty flavor.
- ▪️add the shallots and a bit of salt and stir on low heat until tender.
- ▪️add the washed peas stir for 30 seconds to get coated with the fats and shallots, crack some fresh black pepper then add the orzo, give it a stir then add the lemon zest continue stirring to get the orzo a bit toasted.
- ▪️add the broth one cup at a time while stirring on low heat (this step will take patience) once the stock is absorbed add another cup of stock and so on until all the liquid has finished.
- ▪️towards the end squeeze the 1/2 lemon add the shredded Romano and stir well to get incorporated.
- ▪️let rest for 5 minutes before serving, don’t forget to add 1 cup of extra shavings of cheese. Enjoy!
Notes
- Always check for seasoning remember it’s easy to add but you can never take out.