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Main Course Savory  •  December 31, 2022

Creamy Orzotto with Ham and Peas

Creamy Orzotto with Ham and Peas
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Creamy Orzotto with Ham and Peas

Serves 4
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Course Main Course
Servings 4 servings

Equipment

  • Large skillet

Ingredients
  

  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 5 oz ham diced small
  • ½ of a small onion minced
  • 3 cloves of garlic minced
  • Kosher salt and black pepper to taste
  • ½ lb. orzo
  • ⅓ cup dry white wine
  • 3 cups low sodium chicken stock
  • ½ cup finely grated pecorino romano plus more for serving
  • ⅓ cup mascarpone cheese
  • 1 lemon zested, plus more for serving
  • ¾ cup frozen peas
  • EVOO for serving

Instructions
 

  • In a large skillet, heat butter and oil over medium heat until butter is melted. Add in ham and cook until it starts to brown a bit.
  • Add in onions and cook until soft and translucent. Stir in garlic and cook about 1 minute. Season with a touch of salt and pepper.
  • Add in orzo and stir to coat.
  • Pour in wine and cook, stirring, until almost all the wine is absorbed.
  • Add in about 1/3 of the chicken stock and cook over medium low heat, stirring, until most of the liquid is absorbed.
  • Repeat this process until the orzo is al dente and there is a bit of liquid remaining in the pan. You want to maintain a simmer (not a full boil) through this process so that the pasta cooks gently and all the liquid doesn’t cook off without the pasta being able to absorb it and cook through.
  • Reduce heat to low and stir in pecorino, mascarpone, lemon zest, and peas.
  • Season with more salt and pepper to taste.
  • Serve garnished with more pecorino, lemon zest, black pepper, and a drizzle of extra virgin olive oil.
Keyword Pasta
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Tags

  • Pasta

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