Pea Orzotto

Preparation info
    • Difficulty


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By Nigella Lawson

Published 1998

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If you are also making the poached apricots you may as well use crème fraîche instead of the double cream specified here, since you need it anyway for the pudding, and the salad dressing, above. Though in which case, add a little bit more cheese.


  • 1¾ –2 litres stock
  • 90 g butter
  • 1 onion


Heat the stock in a saucepan, and keep it just simmering. If you have no home-made stock, use good fresh stock in tubs (veal stock, watered down, would be particularly good here) or Marigold vegetable stock powder.

Melt 30 g butter, with a drop of oil to stop it burning, in a heavy and larg