Baked Orzotto with Cavallo Nero and Spring Peas

2021-03-24
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This recipe from Chef Matt Harding is vegetarian, delicious, and easy to make!

Instructions

Step 1

1. In a large medium sided pot, heat oil over medium heat. Add onions and cook, stirring
occasionally until softened, about 3 minutes. Add garlic and stir until fragrant, add raw orzo,
lightly toast in pot (1-2 minutes).

Step 2

2. Season with salt and pepper and add kale, sauté 30 seconds until wilted, add stock, and bring to a boil over high heat.

Step 3

3. Cover and lower to a simmer on cooktop for 8 minutes, until most of the liquid is absorbed and orzo is tender.

Step 4

4. Add peas and then spinach, stir in and then add in butter, parmesan, and freshly squeezed lemon juice. Whipping in the pot. Check seasoning. Serve in a bowl and top with Parmesan.

Ingredients

  • 6 Tbsp Extra Virgin Olive Oil
  • 1 1/2 Cups Yellow Onion, finely minced
  • 3 each Garlic Cloves, minced
  • 3 Lbs. Barilla Orzo
  • 1 1/2 Tsp. Kosher Salt
  • 1/4 Black Pepper, freshly ground
  • 12 oz. Tuscan Black Kale, de-stemmed, washed and julienned
  • 10 1/2 Low Sodium Chicken Stock
  • 12 oz. Baby Spinach
  • 3 Cups Frozen Peas
  • 2 Cups Parmesan Reggiano, grated
  • 9 Tbsp Butter, unsalted
  • 3 Tbsp Lemon Juice, freshly squeezed
  • Parmesan, for garnish
Recipe Type: Tags: ,
Chef Recommended Cuts
  • Orzo
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