This recipe from Rachel Roddy celebrates spring vegetables in a rustic, risotto-style pasta dish. The combination of orzo, peas, broad beans, and asparagus is finished with butter, Parmesan, and lemon zest for a bright, seasonal meal.
Roddy notes that broad beans, like peas, become starchy as they age, making them better suited to longer cooking. She recommends removing the tough outer jackets from older beans by blanching them briefly in hot water, then plunging into cold water and squeezing them off. Frozen broad beans are a good alternative, as they maintain flavour and texture well.
The dish treats orzo like risotto rice, requiring less attention but achieving a creamy consistency. The key is to add enough liquid to keep the mixture wavy, as it will thicken upon standing. An optional asparagus broth, made from trimmings, adds depth of flavour.
To prepare, cook diced onion and asparagus rounds in olive oil and butter until softened. Add white wine, then orzo, and gradually add broth or water, stirring occasionally. Halfway through cooking, add peas, broad beans, and asparagus tips. Once al dente, finish with butter, Parmesan, and lemon zest. Serve immediately.
