Summer Orzo Risotto


2 Tbsp Pastene Extra Virgin Olive Oil
2 shallots, finely chopped
3 garlic cloves, thinly sliced
1 tsp kosher salt, divided, plus more
16 oz Pastene Italian Orzo
1 cup dry white wine
5 cups water
freshly ground pepper to taste
6 oz sugar snap peas, thinly sliced
½ cup frozen peas, thawed
½ cup parmesan, finely grated
4 Tbsp butter, cut into small pieces
3 Tbsp fresh lemon juice
½ cup Pastene Basil Pesto Sauce


  • Heat oil in a large dutch oven or other heavy pot over medium-high. 
  • Cook shallots, until slightly softened, about 3 minutes. 
  • Add the garlic, and ½ tsp  kosher salt and cook, stirring often, until softened and fragrant, about 3 minutes.
  • Add orzo and cook, stirring often, until toasted and golden in spots, about 3 minutes. 
  • Add 1 cup dry white wine and ½ tsp kosher salt. Season with freshly ground pepper to taste. Cook, stirring often, until liquid is absorbed, about 2 minutes.
  • Cook orzo, adding water, a cupful at a time, stirring often and waiting until absorbed before adding more, until almost tender, about 15 minutes total. 
  • Add peas and another ½ cup water; cook, stirring often, until vegetables are crisp-tender and orzo is cooked through, 2 to 3 minutes. (Orzotto will continue to thicken as it cools.) 
  • Remove from heat, add cheese, butter, and lemon juice, and stir until combined and melted. Taste and season with more salt and pepper, if needed.
  • Swirl in pesto and serve. 

Product Used

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