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.
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.
Cook orzo, adding 5 cups of 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.
Divide orzotto among shallow bowls and swirl a little of ½ cup store-bought pesto into each; sprinkle with more pepper.
The spring orzotto sounds fantastic – a definite addition to my meal planning! Last week I ordered a light blue linen shirt, and a long sleeve black/cream striped tee from J. Crew! I am really having fun rounding out my spring capsule wardrobe. Have a great weekend ladies.
Happy Friday, Oscar, Beth and Kelly (and Ollie)! Thank you for the Orzotto (sounds delicious) and low-sugar margarita! I’ll try them both. Also, I like your casual inspirations today.
Hi Beth,
Your table setting looks lovely, nice and bright.
Wishing you a lovely weekend x
Hi Beth,
The directions for the orzo sound more like a risotto recipe- does the orzo really absorb all the liquid? It sounds very good but concerned to try for guests.
Thanks!
Hi Jill, Kelly here, yes it does have a risotto-style preparation. The orzo really does absorb all the liquid. After the white wine is absorbed, add one cup of water at a time waiting until each cup is absorbed before adding the next cup, for a total of 5 cups. The 1 pound of orzo absorbed all 5 cups of water and the starchiness of the pasta creates a light and creamy finish. It’s a wonderful recipe! I hope you give it a go! xo Kelly