Creamy orzo pasta with green peas and ham
Votes: 3
Time: 35 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Risotto is a rice dish cooked to a porridge-like consistency. Once the risotto has reached a creamy consistency, Parmesan cheese, vegetables, and meat are added. This recipe relies on risoni, or orzo, for its delicate texture. Its starch gives the dish a fluffy, almost airy texture, but without the soggy texture that risotto can get. This makes it easy to reheat the next day. This dish makes a perfect side dish for chicken or seafood, and crispy prosciutto cracklings and mouth-watering green peas complement this combination perfectly. If desired, the orzo can be simmered in chicken broth and drizzled with the juice of half a lemon for a richer flavor.
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.
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:
- 2 tbsp. orzo pasta
- 2 eggs, room temperature
- 1 tbsp. grated parmesan
- 2 tbsp. l. olive oil
- 110 gr. prosciutto, cut into 1 cm cubes.
- 2 shallots, chopped
- 3 and 1/4 cups water
- 1/2 tsp salt
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh basil
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Cooking the dish according to the recipe:
- In a small bowl, whisk the eggs with the Parmesan cheese. Set aside.
- In a small skillet, heat the olive oil over medium-high heat. Add the prosciutto and cook until browned and crispy, 4 minutes. Add the shallots and cook, stirring with a wooden spoon, until softened and fragrant, 2 minutes.
- Stir in the orzo and cook for 3 minutes. Add water and season with salt. Reduce heat to medium-low and cook for 8 minutes, stirring frequently to prevent burning. Stir in the tomatoes and peas. Cook until al dente, another 3 minutes.
- Turn off the heat and whisk the egg mixture into the orzo, stirring constantly with a wooden spoon. Continue stirring until the sauce thickens slightly and the liquid has evaporated. Sprinkle with basil and serve.
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