Summer Squash Orzotto With Basil & Pecorino
Samantha Seneviratne
Photo by Rocky Luten. Food stylist: Ericka Martins. Prop stylist: Molly Fitzsimmons.
- Serves
- 4 to 6
- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
Ingredients
- 4 tablespoon unsalted butter, divided
- 1 small yellow onion, finely chopped
- 2 cup shredded summer squash
- Kosher salt and freshly ground pepper
- 2 cup orzo
- 1 tablespoon freshly grated lemon zest (from about 1 lemon)
- 2 tablespoon freshly squeezed lemon juice (from that same lemon you zested)
- 3 cup to 4 cups chicken broth, warmed
- 1 cup fresh basil leaves, roughly chopped, plus more for serving
- 3/4 cup grated Pecorino-Romano, plus more for serving
Featured Video
Summer Squash Orzotto With Basil & Pecorino
Directions
- Step 1
Melt 3 tablespoons of the butter in a large heavy-bottomed pot. Add the onion and cook, stirring until translucent, about 5 minutes. Add the squash and cook until it has softened, about 5 minutes. Season with salt and pepper.
- Step 2
Add the orzo and toss to combine. Cook until lightly toasted, about 2 minutes.
- Step 3
Add the broth, about a cup at a time, stirring until it has absorbed. Continue to cook, adding broth a little bit at a time and stirring often until the pasta is cooked and the mixture is super creamy, 15 to 20 minutes. Add the lemon juice and zest and stir to combine, then take the orzo off the heat.
- Step 4
Add the basil, cheese, and remaining 1 tablespoons butter. Season to taste with additional salt and pepper.