Orzotto with green peas

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

This Italian pasta in a creamy sauce is prepared using the same technique as traditional risotto, with the only difference being that the rice is replaced with orzo pasta (a long-grain rice). The dish is cooked by gradually adding dry white wine, then chicken broth, and once the pasta is cooked, all the remaining ingredients are stirred in, including heavy cream, grated Parmesan, and green peas. If you're cooking for children, you can use chicken broth instead of wine, but it's the dry white wine that imbues orzotto with its exquisite flavors. This will turn your orzo risotto into a restaurant-quality dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups orzo pasta
2 tablespoons extra-virgin olive oil
1 onion, diced
1/4 cup dry white wine (or chicken broth)
3 cups lightly salted chicken broth
0.5 cup frozen green peas, defrosted
1/3 cup grated Parmesan cheese + extra for topping
2 tablespoons thinly sliced fresh basil
1/4 cup heavy cream
1 tsp grated lemon zest + juice of 1 lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: orzo pasta, white wine, peas, Parmesan cheese, cream, basil

Cooking the dish according to the recipe:

Heat the olive oil in a medium heavy-bottomed saucepan over medium-high heat. Add the onion and cook until fragrant and translucent, about 2 minutes. Add the orzo pasta and cook, stirring occasionally, for 2 minutes. Pour in the wine (or broth) and cook until completely absorbed, about 1 minute.
Gradually add 3 cups of chicken broth, stirring frequently. Bring to a boil, then reduce heat and cover. Simmer until the liquid is almost absorbed and the pasta is tender, 8-10 minutes. Remove from heat.