Orzo and Pea Risotto

OrzoPea OrzoPea
4 people 5 minutes 10 minutes


  • 400 g Frozen Peas Frozen
  • 50 g SuperValu Butter
  • 1 - SuperValu Fresh Mint To Garnish
  • 2 sprigs SuperValu Fresh Thyme
  • 1 - SuperValu Lemon Zest and Juice
  • 4 tbsp SuperValu Olive Oil
  • 3 sprigs SuperValu Oregano
  • 70 g SuperValu Parmesan Cheese Shavings Grated
  • 400 g SuperValu Pasta
  • 2 - SuperValu Shallots Finely Diced
  • 700 mls Vegetable Stock or water
  • 250 mls White Wine


  1. Place a wide, heavy-based saucepan over a low heat and
    melt the butter. Add the chopped shallots, thyme and seasoning and cook gently for 1 minute, until the shallots have softened.

  2. Add the orzo pasta and mix well to ensure it doesn’t stick to the bottom of the pan. Allow it to become glazed and cook without any liquid for 1 minute
    while stirring constantly. Add the white wine and continue to stir the orzo. The wine will evaporate quite quickly, so you really need to stand over this dish as you
    cook it.

  3. Increase the heat slightly and start adding the warm stock little by little, never adding more than a ladleful at a time until the previous one has been absorbed. It is vitally important not to rush this process. Continue in this way until you have added all of the liquid and the orzo is plump and tender.

  4. In the meantime, heat the olive oil in a large frying
    pan over a medium heat. Add the peas and stir-fry for 2 to 3 minutes, then stir in the oregano and lemon zest. Turn off the heat and fold the peas into the pasta.

  5. To obtain a nice creamy risotto, stir in the grated cheese, check the seasoning and finish with the lemon juice. Serve immediately with extra Parmesan
    shavings and garnish with mint.

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