Easy Spring vegetable orzo with broad beans, peas, artichokes & ricotta Recipe

Green Cutlery
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Spring vegetables shine in this orzo, wide beans, peas, artichokes, and ricotta stew. A soupy or thicker braise is possible.

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Ingredient

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– 150g orzo – 1 lemon, zested and juiced – 4 tema, mammole or violet artichokes, or use jarred – 5 tbsp extra virgin olive oil – 150g new potatoes, such as Jersey Royals, cut into bite-sized piece – 5 spring onions or 4 baby leeks, thinly sliced – 1 garlic clove, crushed – 1 mint sprig, plus 1 tbsp finely chopped mint – 140ml white or rosé wine, or dry vermouth – 300g broad beans (podded weight) – 200g fresh or frozen peas (podded weight, if fresh) – 100g ricotta – 1 tsp pink peppercorns, crushed – pecorino or vegetarian alternative, for grating

Ingredient

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To cook orzo al dente, boil a big pot of salted water and follow box instructions. Drain and immediately plunge into cold water to stop cooking.

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Step 1

Instructions

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Halve the lemon, then cut the artichoke tips with a sharp knife and remove the stiff outer leaves. 

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Step 2

Remove any rough portions from the bases and trim the stalks to 5cm, peeling off the outer skins to reveal the white cores. 

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Step 3

Remove the hairy chokes and quarter the artichokes, then halve each quarter. Toss with half the lemon juice in a bowl.

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Step 4

In a heavy-bottomed frying pan over medium heat, cook the potatoes, spring onions, garlic, and artichokes for 5-6 minutes until they start to brown. 

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Step 5

Add mint sprig, wine, 500ml water, season, cover, and simmer for 12-15 minutes to tenderize potatoes and artichokes. 

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Step 6

Add the wide beans and peas and simmer for 2 more minutes until cooked but bright coloured. Remove pan from heat. 

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Step 7

Drain the orzo and add it to the pan with the chopped mint and most of the lemon zest. Let it sit for a few minutes to absorb the flavors. 

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Step 8

Check the spices and add more salt if needed. If you think it needs it, squeeze the other half of the lemon over top.

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Step 9

Top warmed bowls with spoonfuls of ricotta. Sprinkle crushed pink peppercorns and lemon zest over the dish, then grate pecorino.  

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Step 10

Best Spring greens spanakopita Recipe 

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