Baked Orzotto with Cavallo Nero and Spring Peas
Recipe courtesy of Chef Matt Harding
This recipe is vegetarian, delicious, and easy to make!
6 Tbsp Extra Virgin Olive Oil
3 each Garlic Cloves, minced
12 oz. Tuscan Black Kale, de-stemmed, washed and julienned
2 Cups Parmesan Reggiano, grated
3 Tbsp Lemon Juice, freshly squeezed
1 1/2 Cups Yellow Onion, finely minced
1/4 Black Pepper, freshly ground
10 1/2 Low Sodium Chicken Stock
- In a large medium sided pot, heat oil over medium heat. Add onions and cook, stirring
occasionally until softened, about 3 minutes. Add garlic and stir until fragrant, add raw orzo,
lightly toast in pot (1-2 minutes).
- Season with salt and pepper and add kale, sauté 30 seconds until wilted, add stock, and bring to a boil over high heat.
- Cover and lower to a simmer on cooktop for 8 minutes, until most of the liquid is absorbed and orzo is tender.
- Add peas and then spinach, stir in and then add in butter, parmesan, and freshly squeezed lemon juice. Whipping in the pot. Check seasoning. Serve in a bowl and top with Parmesan.