Surprising and delightful: creamy green orzotto with burrata

Ingredients:

Pesto Genovese sauce (or choose ready-made)

• 10 g pine nuts

• 25 g basil

• 1 garlic clove

• 15 g hard cheese, e.g., Parmesan

• about 30 ml olive oil

• salt

For making Orzotto

• 1 small onion

• 1 tbsp olive oil

• 250 g orzo, i.e., rice-shaped pasta

• 100 ml white wine

• 500 ml vegetable broth

• 1–2 tbsp pine nuts

• 125 g young spinach

• salt

• 2 burratas, about 300 g

• 1 tsp grated organic lemon zest

• basil, if desired

Preparation

Making the sauce:

• Toast the pine nuts in a dry pan without fat, remove and let cool.
• Wash the basil, dry it, and pick the leaves. Peel the garlic and cut in half. Grate the cheese.
• Put all ingredients into a tall container and blend with a hand blender. Season the pesto with salt.

Preparing the orzotto

1. Peel the onion, dice it, and sauté in heated olive oil until softened. Add the orzo pasta and briefly fry together.

Read more Holidays are over – „Žalgiris“ held the first training session: „We need to feel the system“

2. Pour in the white wine and simmer for 1–2 minutes. Then pour in the vegetable broth and cook for 12–15 minutes, stirring occasionally, until the pasta softens and the mixture becomes creamy.

3. Toast the pine nuts in a dry pan. Wash the spinach. Shortly before the cooking time ends, stir the spinach and pesto into the orzotto. Season with salt.

Read more Vilnius distributed the first scholarships to artists, among the 19 selected creators – also well-known names

4. Serve with burrata, toasted pine nuts, grated lemon zest, and basil if desired.

Read more Slavka called Celofan – hearing it, hair stood on end: «Guys like you, we’ll shoot the n****i»