Rachel Roddy presents a delightful spring orzo recipe that captures the essence of the season. This rustic, risotto-style pasta dish features fresh peas, broad beans, asparagus, and is finished with butter, parmesan, and lemon zest. It's a perfect meal for spring dining.
Understanding Broad Beans
Broad beans are similar to peas in that their sugar turns to starch as they age, making larger beans better suited for longer cooking. They have opaque jackets that thicken and become bitter over time, but these can be easily removed by blanching. Even older beans can be enjoyed raw or lightly cooked, revealing a bright green color.
Cultural References
In Italy, broad beans are often paired with young sheep's cheese, while in England, George Eliot's Adam Bede mentions them growing in Mrs. Poyser's garden and being eaten cold with a pocket knife. Frozen broad beans are a reliable alternative, maintaining flavor and consistency well.
Recipe: Orzo with Spring Vegetables
This recipe treats orzo like risotto rice, requiring less attention but delivering creamy results. It's important to add enough liquid to achieve a wavy consistency, as the dish will thicken upon standing.
Ingredients
- 1 small bunch asparagus
- 1 onion, peeled, half left whole, half diced
- 3-4 tbsp grated parmesan, plus a piece of rind
- Salt and black pepper
- 2 tbsp olive oil
- Butter
- 1 glass dry white wine
- 350g orzo or risoni
- 1.2-1.8 litres asparagus broth (optional), light vegetable stock, or water
- 200g peas, fresh or frozen
- 200g broad beans, fresh or frozen
- Finely grated zest of 1 unwaxed lemon
Method
- Prep asparagus: break off tough ends (keep for broth), break off tips, cut stems into 2mm rounds.
- Optional broth: simmer asparagus trimmings, half-onion, parmesan rind, and salt in 2 litres water for 40 minutes.
- In a heavy pan over medium-low heat, warm olive oil and a walnut-sized knob of butter. Add diced onion, asparagus rounds, and salt. Cook until softened.
- Increase heat, add wine, let bubble for a minute. Stir in orzo until glistening. Set a timer for the recommended pasta cooking time.
- Add 1 litre broth, stock, or water. Stir, reduce heat, and simmer gently, stirring occasionally to prevent sticking.
- Halfway through cooking, add peas, broad beans, asparagus tips, salt, and more liquid if needed. The consistency should be dense but fluid and creamy.
- When pasta is al dente, remove from heat. Beat in another walnut-sized knob of butter, grated parmesan, and lemon zest. Serve immediately.
This dish celebrates spring vegetables and is sure to become a seasonal favorite.
