To my relief a great family meal. On child wants rice, the other noodles. What to do? Orzo risotto with peas, prosciutto and pine nuts - kid-factor fabulous!
Course
Main Course
Category
Italian
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4
AutorElle
Ingredients
1-2tablespoonsextra virgin olive oil
6-8green onions,white part only, chopped (about 1/2 cup)
3garlic cloves,minced
80gprosciutto di Parma(6 slices), coarsely chopped
2cupsdried orzo pasta(450 g)
1/2cupdry white wine(125 ml)
2 1/2cupschicken broth(625 ml)
1cupfrozen peasthawed (120 g)
1/4cupfinely grated parmesanor more, if desired (25 g)
1tablespoonunsalted butter
sea salt and freshly ground pepper to taste
handful pine nuts,lightly toasted
Method
In a large saucepan, heat oil over medium-high heat. Add onion and garlic and cook until soft, about 3 minutes. Add prosciutto and cook for an additional 3 minutes.
Add orzo and cook, stirring, for 1 minute. Add wine and cook, stirring, until wine evaporates, about 1 minute.
Add chicken broth, bring to a boil, reduce heat to medium-low and cook, stirring frequently, until the orzo absorbs the broth, about 20 minutes.
Add peas, cheese, and butter; reduce heat to low and cook until cheese melts, about 3 minutes. Season with salt and pepper, to taste.
Serve immediately into four bowls, garnish with roasted pine nuts and enjoy!