Spring vegetable orzo with broad beans, peas, artichokes & ricotta
Make the most of spring veg in this stew, made with orzo, broad beans, peas, artichokes and ricotta. It can be served soupy or as a thicker braise
Ingreadient :
- 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 pieces
- 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
Direction :
- 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 pieces
- 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
