Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Spring Green Orzotto
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- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 423
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 16 g
- Cholesterol
- 5 mg
- Sodium
- 963 mg
This vibrant, springy take on risotto swaps rice for orzo, which cooks up creamy and comforting in a fraction of the time. A silky green purée of spinach, herbs and peas is stirred in at the end for freshness and color, while lemon and cheese keep everything bright and savory. You can use all Parmesan if you like, but we love adding a little Pecorino Romano for its salty, tangy edge. It’s weeknight-friendly but special enough to make for company.
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 423
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 16 g
- Cholesterol
- 5 mg
- Sodium
- 963 mg
Ingredients
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Directions
- Bring salted water to a boil in a Dutch oven and prepare an ice bath in a large bowl. Add the spinach to the boiling water and blanch until just wilted and bright green, 10 to 15 seconds; use a spider or slotted spoon to transfer immediately to the ice bath. Repeat with the basil. Add the peas to the boiling water and blanch until bright green and tender, about 1 minute; drain in a colander and rinse under cold water.
- Squeeze the excess water from the spinach and basil. Transfer to a blender and add the parsley, mint, lemon zest, 1 teaspoon salt, 3/4 cup of the peas and 3/4 cup of cold water. Blend on high until very smooth; set aside.
- Heat the olive oil in the now-empty Dutch oven over medium heat. Add the garlic, shallot, a pinch of salt and a few grinds of pepper and cook, stirring, until softened and fragrant, 2 to 3 minutes. Add the orzo and cook, stirring, until lightly toasted, about 2 minutes.
- Add 4 cups of the warm broth and 1 teaspoon salt. Bring to a boil, then reduce to a steady simmer. Cook, stirring often with a wooden spoon, scraping the bottom of the pot and adding more warm broth 1/4 cup at a time as needed (you may not need to use all the broth), until the orzo is al dente and creamy, 9 to 10 minutes. The mixture should be loose at this point, as it will thicken as it sits.
- Turn off the heat and stir in the spinach purée, remaining peas, lemon juice, Parmesan and Pecorino. Taste and adjust the seasoning as needed. Serve immediately, topped with more grated Parmesan, black pepper and lemon zest.
