Orzotto with broccoli
6 servings
45 minutes
Broccoli orzotto is a refined dish of European cuisine inspired by Italian risotto. Instead of rice, orzo pasta is used, giving the texture tenderness and softness. Broccoli pesto made with basil, garlic, and olive oil adds a rich aroma and deep flavor. Sautéed vegetables create the base, while pine nuts add an exquisite nutty note. This dish is perfect for a light dinner or a presentation lunch. Its rich yet delicate taste makes it a great choice for vegetable delicacy lovers. Orzotto pairs especially well with white wine or fresh green salads.
1
First, we prepare broccoli pesto. We break the cabbage into florets, set them aside, and chop the broccoli stem very finely.
- Broccoli cabbage: 500 g
2
Blanch the chopped stem in hot salted water until soft, blend with half of the olive oil, minced garlic, and basil leaves. The 'pesto' is ready!
- Broccoli cabbage: 500 g
- Extra virgin olive oil: 120 ml
- Garlic: 8 g
- Basil leaves: 10 g
3
Finely chop the onion and carrot, sauté until soft in olive oil in a large pan over low heat, add orzo, broccoli florets, vegetable broth. Cook over medium heat for about 8 minutes, stirring constantly. Gradually evaporate the liquid to achieve a risotto consistency.
- Onion: 120 g
- Carrot: 150 g
- Extra virgin olive oil: 120 ml
- Orzo pasta: 400 g
- Broccoli cabbage: 500 g
- Vegetable broth: 600 ml
4
At the end, add broccoli pesto, and season with salt and pepper to taste.
- Salt: to taste
- Freshly ground black pepper: to taste
5
Serve in a deep plate and garnish with roasted pine nuts.
- Pine nuts: 50 g