Artichoke orzotto with toasted pine nuts

Artichoke orzotto with toasted pine nuts

Our tasty orzotto recipe is flavoured with a creamy artichoke puree, plenty of fresh herbs and toasted pine nuts.
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  1. Step 1

    Melt 20g of the butter in a saucepan and sweat the leeks and garlic until soft but without colour. Add a pinch of salt
  2. Step 2

    Add the orzo to the pan followed by the wine. Reduce by half
  3. Step 3

    Once the wine has reduced, add the warm stock, a ladle at a time, until the orzo is cooked through. Wait for the stock to be absorbed by the orzo before adding another
  4. Step 4

    As the orzo is cooking, place two-thirds of the artichokes in a blender along with the oil. Reserve the remaining third to fold through at the end. Blend the the artichokes to a smooth and creamy purée, adding a splash of water if needed. Taste and season with salt
  5. Step 5

    Once the orzo is just cooked, fold through the puree and stir through until warmed
  6. Step 6

    Turn off the heat and fold through the Parmesan and remaining butter. Place a lid on the pan and leave to sit for 5 minutes before serving
  7. Step 7

    As the risotto rests, toast a handful of pine nuts in a hot dry pan until golden
  8. Step 8

    To finish, stir through plenty of fresh herbs and some lemon zest and garnish with the toasted pine nuts