What do you call risotto that uses no rice? Orzotto, of course! I didn’t have an aborio rice in the pantry and wanted to make a risotto, so instead, I went with orzo. Basically, the same process as risotto, shallot and pasta in the pan with butter, slowly add the liquid and flavorings, in this case vibrant pureed peas. Orzotto does take as long as traditional risotto though; only about 20 minutes. Scallops were on sale so I didn’t have to take out a loan to afford them. Ha ha ha.
Ingredients
for the Orzotto
1 cup fresh or frozen English Peas (thawed, if frozen)
2 tablespoon butter
1 large shallot diced
2 garlic cloves minced
1 cup orzo
1/2 cup dry white wine
2 cups warmed vegetable broth (add more broth if needed)
1/2 cup freshly grated parmesan cheese plus more to taste
3 tablespoon fresh parsley chopped
salt and pepper
for the scallops
2 tablespoons vegetable oil
2 tablespoons butter
4 scallops per person
salt and pepper
Directions
Bring a small pot of salted water to a boil over medium heat. Add peas and cook for 3-4 minutes, then drain and place peas in a bowl of ice water. This shocking process will keep the peas bright green. Using a food processor or blender, process 3/4 of the peas to a fine puree and set aside.
Melt butter in a medium-large saucepan over medium heat. Once the butter is melted, add the shallots and a pinch of salt and cook for 3-4 minutes, stirring frequently. Add garlic and stir for another minute. Add the orzo and keep stirring until pasta is lightly golden for about 2-3 minutes. Pour in the wine and stir until the wine has evaporated; reduce heat to medium-low.
Pour half a cup of the warmed broth into the saucepan and stir. Simmer for 2-3 minutes, stirring occasionally, until the broth is absorbed. Repeat this process, until the orzo is cooked through and the consistency is creamy, about 16-20 minutes. Add both the pea puree and the remaining whole peas for the last few minutes to warm them through. Remove the pan from the heat and gradually add the parmesan and parsley to the saucepan. Stir until the cheese has melted. Add the black pepper and more salt to taste. Keep warm as you prepare the scallops.
In another medium-large skillet, add oil and melt the butter on high heat, until the oil is shimmering, but not smoking. Add the scallops and sear to golden brown without moving. Flip over and cook for a minute or two more. Cook for no more than 3 minutes per side. Remove from heat and serve with the veggies. Salt and pepper to taste. Serve with the orzotto immediately.
