Green Vegetable Orzotto

Name: Green Vegetable Orzotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 500 g fresh asparagus; 1 tbsp olive oil; 1 onion, finely chopped; 1 tbsp butter; 4 cloves of garlic, crushed; 1 leek, trimmed and sliced; 320 g orzo; 150 ml white wine; 1 litre hot stock; 100 g frozen peas; 200 g frozen edamame beans; 45 g (3 tbsp) grated parmesan or pecorino; 45 g (3 tbsp) grated parmesan or pecorino; Fresh basil and mint leaves, roughly chopped; Fresh basil and mint leaves, roughly chopped; Fresh basil and mint leaves, roughly chopped

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

This recipe originates from a green risotto I used to make all the time. Then I discovered orzo! I still love a traditional risotto but this orzotto requires much less effort and is ready in half the time. Throw in those frozen veg staples and anything green you have in the fridge drawer.

Ingredients

500 g fresh asparagus
1 tbsp olive oil
1 onion

Pasta
Vegetarian

Method

Snap off the woody ends from the asparagus and discard them. Chop the spears into 1cm pieces, keeping the asparagus tips whole. Set them both aside separately.

Heat the oil in a non-stick pan, then add the onion. Soften for 5 minutes before adding the butter, garlic, leek and chopped asparagus spears. Stir for a minute, then add the orzo.

Add the wine and let it bubble, then add