Spring Pea Orzo Recipes
SPRING PEA ORZO
Steps:
- Grate zest from lemons to equal 2 tsp. Cut lemons in half; squeeze juice from lemons to equal 1/2 cup.
- Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours.
- Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste.
SPRING ORZO RISOTTO
I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.
Provided by Jonathan Charbz
Categories Risotto
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
- Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
- Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
- Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.
Nutrition Facts : Calories 408.7 calories, Carbohydrate 63 g, Cholesterol 21.2 mg, Fat 11 g, Fiber 6.3 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 504.5 mg, Sugar 7 g
SPRING PEA ORZO RECIPE - (4.3/5)
Provided by garciamoss
Number Of Ingredients 11
Steps:
- 1. Grate zest from lemon to equal 2 tsp. Cut lemon in half; squeeze juice from lemon to equal 1/2 cup. 2. Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours. 3. Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste.
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- Grate zest from lemons to equal 2 tsp. Cut lemons in half; squeeze juice from lemons to equal 1/2 cup.
- Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours.
- Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste.
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- Heat 1 tbsp oil in a large heavy bottom skillet over medium-high heat. Add asparagus and cook for about 5 minutes until tender. Remove asparagus from pan and set aside.
- Add other tbsp of oil to pan along with onion and garlic and cook for about 5 minutes or until onion is translucent, stirring frequently.
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- Drizzle 2 tablespoons of olive oil in a large pan over medium high heat. Add the shallots and 2 cloves of garlic.
- Add the orzo, stir and simmer on medium-high heat for about 8-10 minutes or until most of the liquid is absorbed. The orzo is done when a chewy texture is obtained. Stir occasionally to prevent it from sticking to the bottom of the pan.
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- Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed the water and is tender.
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- In a saucepan over medium heat, melt butter. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute.
- Add uncooked orzo, chicken broth, salt, Italian seasoning, and pepper. Bring to a boil, cover, and reduce heat to low. Simmer for 10 minutes, or until most of the liquid has been absorbed and orzo is al dente (check your pasta's package directions for exact cooking times).
- Over low heat, add peas and Parmesan cheese. Stir for about a minute, or until cheese is melted. Remove from heat and allow to set for 5 minutes before serving.
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- Add asparagus and snap peas. Saute 5-7 minutes stirring often, scooping up the shallot from the bottom of the pan. Add salt and pepper. Cook until asparagus it is bright green, and little a little crisp, cooked to al dente. The thinner the asparagus, the faster it will cook. Turn heat off. Add the zest of one lemon.
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- Bring a medium saucepan filled with water to a boil over high heat. Lightly salt the water, add orzo and bring to a boil. Reduce heat to medium-high and cook the orzo for 8 minutes. Add the frozen peas, bring back up to a boil, and cook for 2 more minutes. Drain and rinse lightly with hot water.
- Meanwhile, in a 10 or 12” skillet, melt the butter over medium heat. Add garlic and sauté just until the garlic becomes fragrant and starts to look golden, about 1 minute. Add lemon zest and lemon juice and cook until heated.
- Add the cooked orzo and peas, parsley, salt and pepper to the skillet. Toss to combine well and cook until heated through, about 1 – 2 minutes.
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- Bring a large pot of salted water to a boil. Add orzo pasta and cook into according to directions on the package, or until al dente. Drain and set aside.
- Return the pot to the stove and add the vegetable stock and wine. Stir in the paprika, oregano, thyme, salt, pepper and garlic.
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- If you did not prep the orzo in advance, boil 2 cups of water in a saucepan. Add 2/3 cup dry, uncooked orzo to the boiling water and cook for ~8 minutes until tender (or according to package instructions).
- In a large skillet over medium heat, heat the olive oil and garlic. Cook for 1-2 minutes before adding the green and spring peas, then cook for an additional 3-4 minutes until they start to get tender.
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- Bring 4 cups of water to a boil, then add salt. Blanch the asparagus and peas for 30 seconds in the boiling water, then immediately shock the veggies by dunking them in ice water. Once cooled, drain the blanched veggies from the ice water, and refrigerate them until needed.
- In a glass bowl, add the olive oil, balsamic vinegar, lemon zest, lemon juice, red onion/shallot, and salt and pepper. Whisk to combine, then set the bowl aside.
- Cook the orzo according to the package instructions, then drain and add the hot orzo to the bowl with the lemon vinaigrette. Toss to coat.
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- Cook orzo according to package directions. When 3 minutes of cooking time remain, add asparagus. Cook for 1 minute, then add peas and cook for the final 2 minutes. Drain.
- Meanwhile, use a vegetable peeler to make 12 curls of Parmesan. Grate remaining cheese and set aside.
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