Artichoke orzotto with toasted pine nuts

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This quick and easy orzotto recipe is flavoured with a silky artichoke purée, giving it an extra creaminess. Garnish with plenty of fresh herbs and toasted pine nuts and have dinner on the table within thirty minutes.

First published in 2019





  • Food processor or blender


Melt 20g of the butter in a saucepan and sweat the leeks and garlic until soft but without colour. Add a pinch of salt
Add the orzo to the pan followed by the wine. Reduce by half
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
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
Once the orzo is just cooked, fold through the puree and stir through until warmed
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
As the risotto rests, toast a handful of pine nuts in a hot dry pan until golden
To finish, stir through plenty of fresh herbs and some lemon zest and garnish with the toasted pine nuts
First published in 2019

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