Orzotto With Zucchini and Pesto

Ingredients

For the pesto

• 1 tablespoon pine nuts, optional
• ½ clove garlic, finely chopped
• ½ cup firmly packed basil leaves
• 3 tablespoons extra virgin olive oil
• 1 tablespoon grated Parmigiano-Reggiano
• 2 teaspoons grated Pecorino Romano
• Salt
• freshly ground black pepper
• Chili flakes

For the orzotto

• 2 cups vegetable broth
• 3 tablespoons olive oil
• ⅓ cup chopped white onion
• 1 cup orzo
• ½ cup white wine
• Salt
• ⅓ cup diced zucchini, generous
• ⅓ cup grated Parmigiano-Reggiano

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    370 calories; 25 grams fat; 5 grams saturated fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 9 grams protein; 10 milligrams cholesterol; 220 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

For the pesto

1. 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.
2. 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.
3. 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.
4. 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.

45 minutes