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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4 to 6
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Summer Squash Orzotto With Basil & Pecorino
Ingredients
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4 tablespoons
unsalted butter, divided
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1
small yellow onion, finely chopped
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2 cups
shredded summer squash
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Kosher salt and freshly ground pepper
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2 cups
orzo
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1 tablespoon
freshly grated lemon zest (from about 1 lemon)
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2 tablespoons
freshly squeezed lemon juice (from that same lemon you zested)
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3 cups
to 4 cups chicken broth, warmed
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1 cup
fresh basil leaves, roughly chopped, plus more for serving
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3/4 cup
grated Pecorino-Romano, plus more for serving
Directions
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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.
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Add the orzo and toss to combine. Cook until lightly toasted, about 2 minutes.
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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.
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Add the basil, cheese, and remaining 1 tablespoons butter. Season to taste with additional salt and pepper.
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