ORZOTTO WITH ZUCCHINI & PESTO (ORZO RISOTTO)
This creamy,golden, and delicious dish is from acclaimed Italian chef Cesare Casella. He serves it at his restaurant, Salumeria Rosi, on the Upper West Side. Orzo is easier to work with than rice. You can cook it 3/4 of the way and hold it, chilled, in the refrigerator and add the last half cup of broth and half cup of water the next day." Recipe was printed in the New York Times.
Provided by blucoat
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the pesto: In a small food processor or blender, combine pine nuts (optional), garlic and basil. Pulse to chop, then while continuing to pulse, slowly pour in the oil to make a chunky mixture; do not purée. Transfer to a small bowl, and add the Parmigiano-Reggiano and Pecorino Romano. Mix well, and season with salt, pepper and chili flakes to taste. Set aside.
- For the orzotto: Place vegetable broth in a small saucepan and bring to a bare simmer. In another small saucepan, bring 2 cups of lightly salted water to a bare simmer. In a skillet over medium heat, combine 2 tablespoons olive oil and onion, and sauté until soft and translucent, 5 to 10 minutes. Add orzo and sauté until lightly toasted, 1 to 2 minutes. Add wine and sauté until evaporated. Season lightly with salt.
- Add 1 cup hot broth and simmer, stirring constantly, until liquid is almost absorbed. Add 1 cup hot water and repeat. Continue to alternately add broth and water 1/2 cup at a time until orzotto is tender; total cooking time will be 16 to 20 minutes and all the broth or water may not be needed. The finished orzo should be golden yellow (add too much water and the flavor will be weak; add too much broth and the color will darken). Set aside finished orzo, cover and keep warm.
- In a small skillet over medium heat, heat remaining 1 tablespoon olive oil and add zucchini. Sauté until lightly browned, about 5 minutes. Stir zucchini and 2 tablespoons pesto into the orzo (reserve any remaining pesto for another use). Add Parmigiano-Reggiano, stir until melted and adjust salt as needed. Serve immediately.
Nutrition Facts : Calories 402.8, Fat 23.1, SaturatedFat 4.3, Cholesterol 5.7, Sodium 140.1, Carbohydrate 34.7, Fiber 2.1, Sugar 1.8, Protein 9
ORZO WITH ROASTED VEGETABLES
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
PESTO ORZO WITH ROASTED ZUCCHINI
I made up this recipe after finding out the health benefits of orzo. This is really tasty and light at the same time, a great dinner dish that will leave you asking for more--thankfully, it tastes even better for lunch the next day!
Provided by Maristela
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.
- Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.
- Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.
Nutrition Facts : Calories 535.6 calories, Carbohydrate 47.9 g, Cholesterol 12.2 mg, Fat 32.8 g, Fiber 4.6 g, Protein 15.3 g, SaturatedFat 6.9 g, Sodium 334.6 mg, Sugar 5.6 g
PORK AND ZUCCHINI WITH ORZO
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick.
- Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes.
- Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss.
- Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.
Nutrition Facts : Calories 457 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 675 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 36 grams
SHRIMP ORZO PESTO
This is one of my finest creations, made much easier by the frozen pre-cooked shrimp!
Provided by M. Kertello
Categories World Cuisine Recipes European Italian
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; mix 2 teaspoons pesto and 2 tablespoons extra-virgin olive oil into orzo.
- Heat remaining 1 tablespoon extra-virgin olive oil in a skillet; cook and stir shrimp, red bell pepper, and capers in hot oil until shrimp is heated through, 3 to 5 minutes. Stir remaining 1 teaspoon pesto, oregano, garlic powder, red pepper flakes, salt, and pepper into shrimp mixture; cook and stir until combined, 1 to 2 minutes.
- Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.
Nutrition Facts : Calories 585.2 calories, Carbohydrate 58.9 g, Cholesterol 173.9 mg, Fat 24.4 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 4.9 g, Sodium 366 mg, Sugar 4.3 g
ORZO WITH SUMMER SQUASH AND PESTO
There's still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes and feels like pasta. I love the textures of the two, and the pesto completes the dish. Make sure to dice the squash small so the pieces aren't much bigger than the grains of orzo.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 30m
Yield Serves 4 to 5
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in marjoram or mint and season to taste with salt and pepper. Turn off heat.
- When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 500 milligrams, Sugar 5 grams
ORZOTTO WITH ZUCCHINI AND PESTO
Provided by Elaine Louie
Categories dinner, weekday, pastas, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the pesto: In a small food processor or blender, combine pine nuts (optional), garlic and basil. Pulse to chop, then while continuing to pulse, slowly pour in the oil to make a chunky mixture; do not purée. Transfer to a small bowl, and add the Parmigiano-Reggiano and Pecorino Romano. Mix well, and season with salt, pepper and chili flakes to taste. Set aside.
- For the orzotto: Place vegetable broth in a small saucepan and bring to a bare simmer. In another small saucepan, bring 2 cups of lightly salted water to a bare simmer. In a skillet over medium heat, combine 2 tablespoons olive oil and onion, and sauté until soft and translucent, 5 to 10 minutes. Add orzo and sauté until lightly toasted, 1 to 2 minutes. Add wine and sauté until evaporated. Season lightly with salt.
- Add 1 cup hot broth and simmer, stirring constantly, until liquid is almost absorbed. Add 1 cup hot water and repeat. Continue to alternately add broth and water 1/2 cup at a time until orzotto is tender; total cooking time will be 16 to 20 minutes and all the broth or water may not be needed. The finished orzo should be golden yellow (add too much water and the flavor will be weak; add too much broth and the color will darken). Set aside finished orzo, cover and keep warm.
- In a small skillet over medium heat, heat remaining 1 tablespoon olive oil and add zucchini. Sauté until lightly browned, about 5 minutes. Stir zucchini and 2 tablespoons pesto into the orzo (reserve any remaining pesto for another use). Add Parmigiano-Reggiano, stir until melted and adjust salt as needed. Serve immediately.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 18 grams, Carbohydrate 24 grams, Fat 25 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 552 milligrams, Sugar 2 grams
ROASTED VEGGIES WITH SPINACH PESTO ORZO RECIPE BY TASTY
Here's what you need: broccolini, yellow squash, red onion, extra virgin olive oil, kosher salt, freshly ground black pepper, baby spinach, raw walnut, lemon zest, garlic, fresh lemon juice, red pepper flakes, uncooked orzo pasta
Provided by Merle O'Neal
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C).
- Spread the broccolini, squash, and red onion on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
- Roast the vegetables for 20 minutes, until the broccolini is beginning to crisp and the squash and onions are tender. Remove from the oven and set aside.
- While the vegetables are roasting, make the spinach pesto: In a food processor, combine the spinach, walnuts, lemon zest, garlic, lemon juice, and red pepper flakes. With the processor running, slowly stream in the remaining ½ cup of olive oil until the pesto reaches a smooth, thick, and spreadable consistency.
- Cook the orzo according to package instructions.
- Add ¾ cup of the pesto to the warm orzo and toss to coat. Mix in the roasted vegetables and more pesto to taste.
- Serve warm or chilled.
- Enjoy!
Nutrition Facts : Calories 353 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, Sugar 5 grams
GENOA ORZO WITH PESTO
Make and share this Genoa Orzo With Pesto recipe from Food.com.
Provided by Charmie777
Categories European
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring 2-1/2 quarts water to a boil. Add orzo and cook until just tender, 7-8 minutes.
- Drain in colander and rinse with cold water until cool.
- Transfer orzo to large serving bowl. Add olives and pesto. Mix well. Add parmesan and season to taste with salt and pepper.
- Serve at once, or refrigerate to meld flavors.
Nutrition Facts : Calories 200.4, Fat 4.1, SaturatedFat 1.3, Cholesterol 4.9, Sodium 243.5, Carbohydrate 32.7, Fiber 1.9, Sugar 0.8, Protein 7.8
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ROASTED ZUCCHINI WITH PESTO ORZO - THE CUTTING VEG
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Servings 4Calories 3217 per servingEstimated Reading Time 3 mins
- Preheat the oven to 425 degrees fahrenheit. Toss zucchini halves with avocado oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning once, until the zucchini are soft and slightly golden.
- While the zucchini are roasting, make the pesto. Place the fresh spinach, fresh basil, garlic, nutritional yeast, fresh lemon juice, sea salt and finely ground walnuts in a food processor or blender, and blend for just 30 seconds or so, or until forming a chunky mixture. With the processor or blender still running, stream in the extra virgin olive oil until all has been added and add more as needed to achieve the desired consistency.
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