Best Orzotto With Peas Recipes

MUSHROOM AND PEA ORZOTTO

Mushroom and Pea Orzotto image

A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired.

Provided by Kim

Categories Main Dish Recipes Pasta

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 (8 ounce) package sliced cremini mushrooms
1 onion, diced
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 ½ cups orzo
½ cup dry white wine
3 cups low-sodium chicken broth
1 cup frozen peas
½ cup freshly grated Pecorino-Romano cheese, or to taste
¼ cup heavy whipping cream
salt and freshly ground black pepper to taste

Steps:

Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

Nutrition Facts : Calories 556.9 calories, Carbohydrate 71.6 g, Cholesterol 38.9 mg, Fat 17.9 g, Fiber 6.4 g, Protein 22.9 g, SaturatedFat 7.6 g, Sodium 379.5 mg, Sugar 8.6 g

VERY GREEN ORZOTTO

Very Green Orzotto image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
4 green onions sliced, green and white parts
2 cloves garlic, minced
1/4 teaspoon red chile flakes
2 cups orzo
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups low-sodium vegetable broth, warm
1/2 pound skinny asparagus, trimmed and cut into 2-inch pieces
1/2 bunch broccolini, trimmed and cut into 2-inch pieces
2 medium zucchini, trimmed, quartered and cut into 2-inch batons
5 ounces frozen green peas
1/2 cup julienned kale (ribs removed)
1/2 cup freshly grated Parmesan, plus more for garnish
Zest of 1 lemon
1/4 cup chopped fresh basil, plus more for garnish
1/4 cup chopped flat leaf parsley, plus more for garnish

Steps:

Heat the oil in a saucepan over medium heat until hot, then add the green onions and saute until softened, about a minute. Add the garlic and chile flakes and saute for 30 seconds.
Add the orzo, salt and pepper to the pan and toss to coat the grains, a minute or two. Add the warmed broth and gently stir. Allow the broth to come to a simmer, then cook for 5 minutes.
Add the asparagus, broccolini, zucchini and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan and lemon zest and give it a good stir, then allow to cook for another 2 minutes.
Add the herbs and stir to combine. Serve in bowls topped with Parmesan and additional herbs.