Orzo makes a delightful risotto cooked with spring veggies, lemon zest, and freshly grated Grana Padano cheese for an easy and impressive side dish or main.

Ingreadient

• 2 ½ cups vegetarian chicken-flavored broth
• 2 cups low-sodium vegetable broth
• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• ½ medium yellow onion, diced
• ¾ teaspoon red pepper flakes
• sea salt and freshly cracked black pepper to taste
• 1 zucchini, halved lengthwise and sliced
• 2 cups uncooked orzo pasta
• ¼ cup dry white wine
• 1 hard cheese rind
• ½ teaspoon sea salt
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• ½ cup finely grated Grana Padano cheese
• ½ cup chopped fresh parsley
• 1 lemon, zested and juiced

Direction

1. Pour vegetarian chicken broth and vegetable broth into a saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
2. Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper; cook and stir until onion has softened. Add zucchini and a pinch of sea salt; cook and stir until zucchini has softened. Stir in orzo pasta and continue to cook, stirring often, for a few minutes.
3. Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
4. Stir in grated cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust seasonings as desired.

Other Recipes