Spring Toasted Orzo
Serves: 4-6
  • 2 large shallots, minced
  • 2 cloves garlic, minced
  • 1.5 cups orzo
  • ¼ cup Olive and Then Some Herbs de Provence olive oil
  • ¼ tsp salt
  • 2.5 cups chicken broth
  • 1 cup dry white wine (such as Pinot Grigio)
  • 1 bunch asparagus, ends trimmed and cut into 1 inch pieces
  • 1.5 cups frozen sweet peas, thawed
  • ⅓ cups fresh parsley, chopped
  • ⅓ cups fresh basil, chopped
  • ¼ cup Olive and Then Some Sicilian lemon white balsamic
  • Zest of one lemon
  • ¾ cup freshly grated Parmesan cheese
  • Freshly ground black pepper
  1. In a heavy bottomed pot, sauté shallots, garlic, and salt in the olive oil just until beginning to soften. Add the orzo and stir until golden and fragrant, about 10 minutes. Pour broth and wine into the pot and bring to a boil, turn down to a simmer, and cover. Cook orzo according to time on package directions. 3 minutes before orzo is finished cooking, add asparagus into the pot and recover to steam. When the orzo is finished cooking, uncover and continue to cook to evaporate any excess liquid remaining in the pot. Turn off heat and add the peas, stirring to heat them through. Stir in the remaining ingredients, add lots of freshly ground black pepper, and salt to taste. Serve warm or at room temperature.
Recipe by Olive and Then Some at https://www.oliveandthensome.com/recipes/salads-and-dressings/spring-toasted-orzo.htm