Ingredients:
2 Tbsp olive oil
2 shallots, finely chopped
3 garlic cloves, thinly sliced
1 tsp kosher salt, divided, plus more as needed
1 lb orzo
1 cup dry white wine
Freshly ground pepper
6 oz sugar snap peas, strings removed, thinly sliced
1/4 cup frozen peas, thawed
1 oz Parmesan, finely grated, about 1/2 cup
4 Tbsp unsalted butter, cut into small pieces
3 Tbsp fresh lemon juice
1/4 cup pesto
Instructions:
Heat up 2 Tbsp olive oil in a dutch oven on medium high heat. Add in the chopped shallots and cook until softened, about 3 minutes. Stir in the sliced garlic with 1/2 tsp kosher salt and stir and cook until softened and fragrant, about 3 minutes.
Add the orzo, stirring and cooking until golden and toasted, about 3 minutes. Stir in 1 cup dry white wine and 1/2 tsp kosher salt and season with black pepper. Stir and cook until liquid is absorbed, about 2 more minutes.
Cook the orzo, adding 1 cup water or broth at a time, stirring and cooking until absorbed before adding more. Total amount of liquid is about 5 cups and 15 minutes total. Stir in the thinly sliced sugar snap peas, frozen peas and 1/2 cup water. Cook and stir until crisp tender and orzo is cooked completely, about 2 minutes. Remove from heat and add 1/2 cup parmesan cheese, butter, and lemon juice. Cook and stir until melted and combined, adjust salt and pepper to taste.
Divide orzotto among bowls and swirl in pesto into each. Sprinkle with pepper to taste.
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