Since coming across Risoni/Orzo I've completely changed my way of making risotto. Orzo is rice shaped pasta, now I tend to use it for vegetarian risotto I'd think it would be just as good for meat and certainly for fish.
The reason why I've been converted is due to it being pasta I find it quite a bit more neutral than rice. This allows the flavours to stand up allowing the more subtle ones to dominate the dish.
So the recipe, I'm a chef so to be honest weights and measures tend to be guidelines and eyeballed.(We'll get to a post about recipes)
Butternut Squash and Pea Orzo
Ingredients:-
300g of Orzo
Half of a Butternut Squash
150g of frozen Petit Pois
50g of Butter
1 Onion
1 Clove of Garlic
Water/vegetable stock as required
Herbs(basil works well as do generic mixed)
Parmesan
Seasoning
Method:-
Finely dice onion and crush garlic, sweat of in oil with diced peeled squash. Add water/stock to cover and about half again with the Orzo, if using dried or hard herbs add them also. Simmer adding more liquid as needed you're aiming for a moist dish that just holds shape. Finally add the butter, peas and seasoning, finishing it off with some grated parmesan.
Now for the seasoning I'll use a maggi mix substitute as it imparts an umani taste which rounds the dish of. Should you be against msg then add extra parmesan(natural msg) when finishing with the butter. More about msg in another blog.
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