Orzo Risotto with Spring Greens

March 2011
Orzo Risotto with Spring Greens

by 3 people

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Makes: 4 servings

Prep: 10 mins

Cook: 15 mins

  • 2 cups orzo pasta
  • 1 tablespoon extra-virgin olive oil
  • 1/2 onion, finely chopped
  • Salt and pepper
  • 1 pint half-and-half
  • 1 1/2 cups grated parmesan cheese
  • 1 1/2 cups frozen peas
  • 2 cups packed baby spinach
  • 6 scallions, thinly sliced
  1. In a large pot of boiling, salted water, cook the orzo until al dente, 8 to 10 minutes. Drain, reserving 1/2 cup of the pasta cooking water.
  2. Meanwhile, in a large, deep skillet, heat the olive oil over medium heat. Add the onion, season with salt and pepper and cook until just golden, about 5 minutes. Stir in the half-and-half and 3/4 cup parmesan cheese and simmer, whisking often, until just thickened, 2 to 3 minutes.
  3. Stir in the cooked orzo, reserved pasta water and the peas; season with salt and pepper. Cook until warmed through. Remove from the heat and fold in the spinach and scallions. Serve sprinkled with the remaining 3/4 cup parmesan cheese.
  • Save 10 minutes: Use the cooked orzo from Monday and use 1/2 cup chicken broth instead of reserved pasta cooking water.
  • Toss leftovers with arugula to make a peppery pasta salad.
  • Skip the onion and saute the sliced white portions of the scallions instead.