Sweet Pea "Orzotto"

Serves: 4
Prep Time: 15 min.  Cook Time: 25 min.

Risotto and I have always had a love/hate relationship.  I love it, it hates me when I try to cook it... So I decided to take the same technique and apply it to pasta.  Orzo make this dish the cool, easy going cousin of risotto, and is almost foolproof to make.

Ingredients

• 1 1/2 Cups Orzo
• 2 Shallots finely diced (or 1 onion)
  
• 2 Tbsp. Olive Oil
• 1/4 Cup White Wine
• 3 Cups Low Sodium Chicken Stock
• 1/2 Cup Petite Green Peas
  
• 1/3 Cup Grated Parmesan Cheese
  
• 1/4 Cup Heavy Whipping Cream
  
• 2 Tsp. Lemon Zest
  
• 1 Juice of a Lemon
  
• Salt and Pepper to finish
  

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Directions

1. Heat olive oil in skillet over medium high heat (6-7 out of 10)
2. Dice shallots and sauté in oil until aromatic. (2-3 minutes)
3. Add orzo pasta and toast. (1-2 minutes) Be sure to move the pasta so it is coated.
   
4. Add white wine.  Allow it to be absorbed by the pasta. (This should only take a minute or two)
5. Slowly and gradually add 1 1/2 cups chicken stock.  Pour in stages and stir pasta.  Do not add more until stock has been almost completely absorbed.  Pour in remaining 1 1/2 cups, cover, lower heat (4-5 out of 10) and cook until liquid is almost gone (8-10 minutes)
6. Remove from heat.
7. Work quickly to add peas, parmesan, heavy cream, zest, and lemon juice.
8. Season with salt and pepper before serving.
   
9.  OPTIONAL: Top with shaved parmesan just before serving.
   

Sulli Says: This is a great vegetarian option, or you can top with a grilled shrimp or fish for protein. Either way, it's an easy faux risotto that packs deep layers of flavor into a simple dish. Prep well and you can be eating in 30 minutes.


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