This dish uses orzo rather than risotto rice making it a speedier version than a traditional risotto, ready in only 35 minutes! There's loads of flavour from the watercress pesto and it makes the perfect midweek meal!Ā Ā
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
619
Ingredients
For the orzotto
25 g butter
1 onion, finely chopped
2 garlic cloves, crushed
400 g orzo
1 l hot vegetable stock
500 g asparagus, ends trimmed, roughly chopped
50 g vegetarian Italian-style hard cheese, finely grated
For the pesto
75 g watercress
small handful basil
25 g pine nuts, toasted
25 g vegetarian Italian-style hard cheese, finely grated
1 garlic clove, crushed
3 Tbsp. olive oil
finely grated zest and juice 1/2 lemon
Directions
StepĀ 1For the orzotto, melt the butter in a large, deep non-stick frying pan over medium heat and cook the onion for 5min, until softened.
StepĀ 2Stir in the garlic, orzo and some seasoning, until coated in the butter. Pour in the stock. Bring to the boil and bubble for 8-10min, stirring occasionally and adding the asparagus for the final 4min, until the orzo is tender. Remove from the heat, stir in the cheese and check seasoning.
StepĀ 3Meanwhile, in the small bowl of a food processor, whizz all the pesto ingredients and some seasoning until fairly smooth and combined.
StepĀ 4To serve, divide the orzotto between 4 bowls and swirl through the pesto.
GH TIPS:
If you use store-bought pesto it'll be ready in only 30 minutes. This is perfect for midweek cooking.
Not a fan of orzo? You could replace with risotto rice, but you'll need to cook it for slightly longer, and may need more stock so adjust accordingly.
The GH Kitchen Team are Good Housekeepingās resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ā Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ā Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, theyāre dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust theyāll work every single timeĀ
