Lemon Orzotto Recipes

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.

Steps:

• In a heavy-bottomed medium saucepan, heat the olive oil. Add the onion and saute until fragrant and translucent. Add the orzo or barley and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
• Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8 to 10 minutes until the liquid is almost absorbed and orzo or barley is tender. Remove from heat.
• Stir in the vegetables, grated cheese, fresh herbs or aromatics, heavy cream, and vinegar. Season the orzotto with salt and pepper and serve.
• Orzotto Variations:
• Lemon-Asparagus Orzotto: add 1/2 cup steamed diced fresh asparagus, 1 tablespoon lemon juice, and zest from 1/2 lemon.
• Mushroom-Orzotto: 1 cup wild or culitvated mushrooms. Substitute chicken or beef stock with mushroom stock. Add 3/4 teaspoon fresh chopped thyme leaves and 1/2 cup Parmesan cheese.
• Sweet Corn with Bacon Orzotto: Add 1/2 cup sweet corn, 1 tablespoon sugar, and 1/2 cup cooked and crumbled bacon.

Steps:

• Cook 2 cups sliced Tuscan kale in olive oil in a nonstick skillet over medium-high heat, 2 minutes. Add 2 sliced garlic cloves and cook 1 minute; season with salt and pepper. Add 2 cups vegetable broth and 1/2 cup heavy cream; bring to a simmer. Stir in 1 cup orzo and cook 9 minutes. Stir in 3 ounces baby spinach. Turn off the heat; stir in 3/4 cup grated Parmesan and 1 tablespoon each lemon zest and juice. Season with salt and pepper. Drizzle with olive oil.

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

Steps:

• Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
• Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
• After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.

Steps:

• Heat the oil in a pan and fry the leeks for 5 mins over a medium-high heat, adding a splash of boiling water from the kettle halfway through to steam them slightly. Add the orzo, asparagus and stock, and cook for 10 mins over a high heat, stirring continuously.
• Stir through the crème fraîche, lemon zest, juice, chicken, peas and most of the chives. Season and keep on the heat for 3-4 mins to warm through the chicken, adding a splash of water to loosen if needed. Divide between bowls and top with the remaining chives.