ORZOTTO WITH ZUCCHINI AND PESTO
Provided by Elaine Louie
Categories dinner, weekday, pastas, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the pesto: In a small food processor or blender, combine pine nuts (optional), garlic and basil. Pulse to chop, then while continuing to pulse, slowly pour in the oil to make a chunky mixture; do not purée. Transfer to a small bowl, and add the Parmigiano-Reggiano and Pecorino Romano. Mix well, and season with salt, pepper and chili flakes to taste. Set aside.
- For the orzotto: Place vegetable broth in a small saucepan and bring to a bare simmer. In another small saucepan, bring 2 cups of lightly salted water to a bare simmer. In a skillet over medium heat, combine 2 tablespoons olive oil and onion, and sauté until soft and translucent, 5 to 10 minutes. Add orzo and sauté until lightly toasted, 1 to 2 minutes. Add wine and sauté until evaporated. Season lightly with salt.
- Add 1 cup hot broth and simmer, stirring constantly, until liquid is almost absorbed. Add 1 cup hot water and repeat. Continue to alternately add broth and water 1/2 cup at a time until orzotto is tender; total cooking time will be 16 to 20 minutes and all the broth or water may not be needed. The finished orzo should be golden yellow (add too much water and the flavor will be weak; add too much broth and the color will darken). Set aside finished orzo, cover and keep warm.
- In a small skillet over medium heat, heat remaining 1 tablespoon olive oil and add zucchini. Sauté until lightly browned, about 5 minutes. Stir zucchini and 2 tablespoons pesto into the orzo (reserve any remaining pesto for another use). Add Parmigiano-Reggiano, stir until melted and adjust salt as needed. Serve immediately.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 18 grams, Carbohydrate 24 grams, Fat 25 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 552 milligrams, Sugar 2 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
For Me
[email protected]This was a delicious and easy recipe. I will definitely be making it again!
Patricia B
[email protected]I'm not a big fan of pesto, but I really enjoyed the way it complemented the zucchini and orzotto.
Zarii Malik
[email protected]This is a great recipe for using up leftover zucchini. I always have a few in my fridge and this is a great way to use them up.
im Gack
[email protected]I love the versatility of this recipe. I've made it with different vegetables and pestos and it's always delicious.
Ray Okech
[email protected]This was a quick and easy weeknight meal. I had all the ingredients on hand and it came together in no time.
Antora Khan
[email protected]I'm not usually a fan of orzotto, but this recipe changed my mind. The combination of zucchini and pesto was perfect.
Aadarsh Karn
[email protected]This dish was a hit with my family! The kids loved the creamy texture of the orzotto and the adults enjoyed the complex flavors of the pesto.
khuku moni
[email protected]The orzotto was creamy and flavorful, and the zucchini and pesto added a nice touch of freshness. I would definitely make this again!
malkana gee
[email protected]Easy to follow recipe with delicious results! I used a vegetable broth instead of chicken broth and it turned out great.
Salman Koko
[email protected]This orzotto with zucchini and pesto was a delightful dish that combined fresh, summery flavors with a creamy and comforting texture. The orzo cooked perfectly and absorbed the flavorful broth, while the zucchini and pesto added a vibrant pop of colo