Friday, 27 December 2013

Orzo Risotto with Spinach & Peas



Orzo Risotto

I've been wanting to experiment with orzo for a while.

There's just something fun about trying out different pasta shapes, so I tend to buy them whenever I see something interesting. And while it's by no means the rarest, orzo is one of the most unusual I've encountered. With small 'grains' that look a bit like long-grained rice, it feels like it needs a different treatment to regular pasta.

Perhaps the most obvious thing to do with pasta that looks like rice, is to make a dish that looks like risotto. I decided to go with peas and spinach, two of my favourite risotto ingredients.

The resulting dish was bright and very tasty. The orzo has a rather different texture to arborio rice; it comes out creamy but retains a bit of bite. Being pasta, it's also less likely to stick to the pan, which takes some of the stress out of cooking (I was able to wash up while dinner cooked itself, which certainly isn't true of risotto).

The December theme for Pasta Please, hosted by Elizabeth's Kitchen Diary, is speedy pasta dishes that can be on the table in less than 30 minutes. This is definitely a really quick meal, and one that will go on my mental list of quick weeknight dinners.

Orzo Risotto

Orzo Risotto with Spinach & Peas
Serves 2

1 small red onion
½ leek
1 clove garlic
1tbsp olive oil
200g (1 cup) orzo pasta
60ml (¼ cup) white wine
500ml (2 cups) vegetable stock
100g (4 cups) spinach
130g (1 cup) frozen peas
2tsp dried garlic flakes
  1. Finely chop the onion, leek, and garlic.
  2. Heat the oil in a deep saucepan and fry the onion, leek, and garlic until soft.
  3. Toss the orzo into the pan.
  4. Add the wine, and simmer until evaporated.
  5. Add the stock, and simmer for 10 minutes, stirring occasionally.
  6. Stir in the spinach and peas, and continue to stir gently until the vegetables are cooked (another 2-3 minutes).
  7. Sprinkle with garlic flakes before serving.

Tickled Pink at 504 Main


13 comments:

Rachel said...

If you have a strict teetotaller in the family, white grape juice with a tablespoon of white wine vinegar is a good substitute for the white wine. Grape juice alone is often too sweet.

rosaria williams said...

Excellent! I would add a good fistful of grated parmesan to mine.

Emma said...

I recently saw another recipe for an orzo risotto, which was called "orzotto" which I couldn't help but smile at :)

Mamapotamus said...

I was really happy to find this recipe because this is exactly something my husband and I have been wanting to try! Thanks for posting!

Lexxie Lin said...

Yum! That looks really good, Rachel! I enjoy cooking, and trying new stuff is always nice. Thanks for sharing.

Lexxie @ (un)Conventional Bookviews

Virtually Vegan Mama said...

yuuuuuuuum!! simple and delicious!!

Jen

Cailee Joy said...

This looks so good! Nice and healthy after all the holiday goodies!! Thanks for sharing your recipe :) Hope that you have a great New Year!!

Heidi Fuqua said...

Mmmm, this looks so good. And well it's pretty healthy too. Hope you have a great day.

Heidi’s Wanderings

Karen (Back Road Journal) said...

Your orzo with spinach and peas sounds very good.

Johanna GGG said...

sounds delicious to me - I've only had orzo once and loved it. And this is the time of year I really want some nice simple dishes that don't stick to the pan.

Wishing you a happy 2014

Elizabeth said...

I've only recently (within the last year or so) discovered orzo and I love it - this dish sounds absolutely splendid! A perfect Pasta Please entry - thanks for sharing!

Holly Lefevre (504 Main) said...

I am so excited to try this...it has pasta and greens - how can I resist!

Cindy Grosskopf said...

OMG! Awesome dish! I added edamame soy beans to replace the peas and some no salt organic seasoning and lemon zest & lemon squeeze!!! LOVE it!

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