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Epicurious
Bon Appétit

Spring Orzotto

By Kendra Vaculin

4.2

(8)

Spring orozotto pasta in a bowl with peas sliced sugar snaps with a glass of wine.
Photo by Isa Zapata

Cooking orzo using the risotto method—slowly adding liquid as you stir over the heat—creates the same starchy, creamy consistency in a fraction of the time. Here you’ll bring vibrancy to the cozy dish with a duo of spring peas and a swirl of store-bought pesto to finish. If you feel like going above and beyond, you can absolutely make the pesto yourself, but if you do go the purchased route, opt for the best quality you can find (try the refrigerated section).

What you’ll need

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