Orzo Risotto with Easter Ham, spring peas, and lemon
1 tbsp. – olive oil
2 cups (1 lb) – dried orzo pasta
6 cups – water or vegetable broth
8 ounces – cooked ham or prosciutto (optional if vegetarian)
8 ounces – english peas; fresh or frozen
1 each – lemon; zested and juiced
1 tbsp. – fresh dill; chopped
1 tbsp. – unsalted butter (optional)
Salt & Pepper – to taste
1. Heat a large saucepan over medium heat, add the 1 tablespoon of olive oil. Once the oil is warm, add the orzo and stir for 3 minutes or until toasted.
2. Carefully add the 6 cups of water/stock, reduce to a simmer, and cook uncovered until the orzo is tender and the liquid is absorbed, about 15 minutes.
3. Turn off the heat, stir in the ham, peas, lemon zest, juice, fresh dill, and butter. Cover the pan until ready to serve. Season with salt and pepper.
Also, watch the video above to help you pick the perfect wine for Easter dinner.