Spring Orzo Risotto

FUN FACT - When I wrote this idea down, I was 100% convinced I had Arborio rice in my pantry. As it turned out, I did not, and that's how this orzo risotto was conceived.

NOTE - This recipe makes enough for a couple hefty side servings per person. You can easily cut the recipe in half if you don't want the leftovers. The orzo will keep in the fridge in a sealed container for 4ish days at its freshest. Great to reheat for a quick bite through the week.

NOTE - Don't skip the hard rind of cheese. I always keep a rind or two in the fridge when I finish my hard cheese. They're a great addition to soups and stews as they release a lovely savoury flavour into the broth as it cooks.

Spring Orzo Risotto

Prep Time: 20 Min
Cook Time: 30 - 35 Min

Yields: 6 - 8 Servings

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• Pour the plant-based chicken broth and the vegetable broth together in a medium sized saucepan. Bring to a boil on medium heat and once boiled, reduce heat to simmer and cover until needed.

 

• Begin melting the butter and EVOO together in a 12” skillet set to medium. Once heated, add the onions, pepper flakes, and a pinch of sea salt / cracked pepper. Stir and cook for about 4 minutes before adding the zucchini and another pinch of salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook stirring pretty often for 5 minutes.

 

• Pour in the wine, stirring as it bubbles until the rapid bubbling stops. Next, pour in the hot broth and wait for the orzo to start to boil. Once the orzo is boiling, reduce the heat slightly and add in the hard cheese rind (parm, grana, pecorino) & ½ tsp. sea salt. Stir often for about ten minutes until a good portion of the liquid has been soaked up by the orzo. Drop in the asparagus and frozen peas, stir, and continue to simmer for another 5 minutes approximately until nearly all of the liquid is gone and orzo is fully cooked.

 

• Remove from heat stir in the grana Padano cheese, lemon juice and zest, fresh parsley, and desired amount of cracked pepper. Remove the cheese rind, taste the dish, and adjust salt / pepper if desired.

 

• For service, garnish each serving with some freshly grated grana Padano cheese and chopped parsley. ENJOY!

                 Grocery List

• 2 C Dry Orzo Pasta
• 3 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• ½ Yellow Onion, diced
• 1 Zucchini, halved lengthwise and cut into ½ moons
• ¼ C White Wine
• 2 ½ C PC Brand Plant-Based Chicken Broth
• 2 C Low Sodium Vegetable Broth
• 1 Bunch Asparagus, ends trimmed and cut into about 2” pieces
• 1 C Frozen Sweet Peas
• ½ C Fresh Parsley, chopped
• ½ C Grana Padano, grated
• 1 Hard Cheese Rind
• ¾ Tsp. Red Pepper Flakes
• 1 Lemon, juice & zest
• ½ Tsp. + Sea Salt
• Cracked Pepper To Taste

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