Spring Orzotto

Cooking orzo using the risotto method—slowly adding liquid as you stir over the heat—creates the same starchy, creamy consistency in a fraction of the time. Here you’ll bring vibrancy to the cozy dish with a duo of spring peas and a swirl of store-bought pesto to finish. If you feel like going above and beyond, you can absolutely make the pesto yourself, but if you do go the purchased route, opt for the best quality you can find (try the refrigerated section).

Ingredients

4–6 servings

Preparation

1. Step 1

   Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Cook 2 shallots, finely chopped, until slightly softened, about 3 minutes. Add 3 garlic cloves, thinly sliced, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until softened and fragrant, about 3 minutes.

   Step 2

   Add 1 lb. orzo and cook, stirring often, until toasted and golden in spots, about 3 minutes. Add 1 cup dry white wine and  1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Season with lots of freshly ground pepper; cook, stirring often, until liquid is absorbed, about 2 minutes.

   Step 3

   Cook orzo, adding 5 cups water a cupful at a time, stirring often and waiting until absorbed before adding more, until almost tender, about 15 minutes total. Add 6 oz. sugar snap peas, strings removed, thinly sliced, ½ cup frozen peas, thawed, and another ½ cup water; cook, stirring often, until vegetables are crisp-tender and orzo is cooked through, 2–3 minutes. (Orzotto will continue to thicken as it cools.) Remove from heat, add 1 oz. Parmesan, finely grated (about ½ cup), 4 Tbsp. unsalted butter, cut into small pieces, and 3 Tbsp. fresh lemon juice, and stir until combined and melted. Taste and season with more salt and pepper if needed.

   Step 4

   Divide orzotto among shallow bowls and swirl a little of ½ cup store-bought pesto into each; sprinkle with more pepper.