Orzo is my new favorite pasta. It’s a lot like risotto (taste- and texture-wise), but much easier to cook– just boil water, set it, forget it, drain, done. Love it.
This evening’s recipe was inspired by Jody Adam’s Summer Green Risotto.
Jody Adams is a James Beard award-winning chef/owner at Rialto in Harvard Square. From what I hear, her recipes at Rialto are pretty awesome. It’s still on my list of restaurants to visit, so I need to make it happen!
- 2 tablespoons olive oil
- 2 diced celery stalks
- 1 cup Orzo pasta
- 2-3 cups chicken broth
- 2-3 large handfuls of baby spinach
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 2 ounces sliced prosciutto
- Salt & pepper
Heat olive oil in a saucepan over medium heat; add diced celery, orzo, 2 cups of chicken broth, and salt and pepper to taste. Stir for 2-3 minutes.
Stir in spinach and peas; cook. Over next 10 minutes, gradually add more chicken broth (if needed) until orzo is creamy and tender. Stir in Parmesan cheese and sliced prosciutto.
I added my serving of Green Winter Orzo to a bed of baby spinach.
Carb-loading for tomorrow, baby! 😉
Mal and I are spending the rest of the evening doing little home improvement projects around the house. The fun never ends around here!
Lamps from Ikea are sweet!
So are labelmakers.
Seriously, it’s my new favorite toy.
Mal and I are also heading to bed really early tonight. We have 20 miles to tackle in the morning!!! I’m nervous! 😯