Recipe courtesy of Psychologies Magazine (Spring 2019) and taken from Skinny Pasta by Julia Azzarello.
Orzo tends to be a bit starchier than other tiny pastas, so makes a lovely risotto. It is also easier than using Arborio rice, as you don’t have to stir it so vigilantly. The addition of pea shoots at the end gives it a sweet crunch.
Serves : 4
1 tbsp olive oil; 1 shallot, finely chopped; 1 garlic clove, minced; 300g orzo; 100ml dry white wine; 400ml vegetable or chicken stock; 150g frozen peas; 50ml single cream; 50g ricotta salata or pecorino Romano, grated, plus extra for sprinkling; 10g fresh mint, chopped; 4 sprigs of tarragon, chopped; 40g pea shoots, to garnish
- Warm a large, deep pan, then add the oil and shallot and cook for 3-4 minutes. Add the garlic and cook for a further minute. Tip in the orzo and stir around for 1 minute more, then add the white wine. Once the wine has evaporated pour in the stock and bring to the boil, then reduce to a simmer. The orzo should take about 9-10 minutes to cook, but keep an eye on it and stir it occasionally so it doesn’t stick to the bottom of the pan.
- When it is creamy and cooked, stir in the peas, single cream, grated cheese and herbs and cook for 2 minutes. Adjust the seasoning to taste. Serve in bowls, sprinkled with some extra grated cheese and the pea shoots.