This simple orzo recipe is inspired by vignarole – a spring-summer Roman classic which is like a bright green summer vegetable stew. The artichokes are the key ingredient here.
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Serves
4
Onions
Courgettes
Spring Onions
Baby Gem Lettuces
Frozen Peas
Orzo
Chicken Stock
Broad Beans
Marinated Artichokes
Fresh Mint
Fresh Basil
Lemon
Parmesan
Olive Oil
Serves
4
Onions
Courgettes
Spring Onions
Baby Gem Lettuces
Frozen Peas
Orzo
Chicken Stock
Broad Beans
Marinated Artichokes
Fresh Mint
Fresh Basil
Lemon
Parmesan
Olive Oil
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Step 1.
Dice the onions and courgettes. Thinly slice the spring onions and roughly chop the lettuce.
Step 2.
Preheat a large frying or sauté pan over a medium heat. Add a good glug of oil and tip in the onions and spring onions with a hefty pinch of salt. Cook for 4-5 mins, until just translucent, before adding the courgettes and half of the peas.
Step 3.
Cook for another 4-5 mins before adding the orzo. Start feeding the stock into the pan, a ladle at a time, stirring constantly, as if making a risotto. Once the pan has dried out, add a ladle more stock and continue like this until the orzo is fully cooked. This should take between 9-10 mins.
Step 4.
Make sure the mixture has a loose texture (add a bit more stock if it tightens up!) before tipping in the lettuce, broad beans, and artichokes. Toss through the orzo. Coarsely blitz the remaining peas in a nutribullet or with a hand blender. Tip into the pan and stir through the pasta.
Step 5.
Finish with the herbs and a good grating of Parm. Add a grating of lemon zest, plus a squeeze of juice right before serving.
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