Ingredients:

  • 1 ½ cups (250 g) Orzo Pasta (Risoni)
  • 4 cups (1 litre) Chicken or Vegetable Stock, low-sodium
  • 10 oz (300 g) Tenderstem Broccoli (or Broccolini), trimmed, cut into 1-inch pieces
  • 3 Tbsp (45 ml) Extra Virgin Olive Oil
  • 1 Tbsp (15 g) Unsalted Butter
  • 4 large cloves Garlic, finely minced or grated
  • 1 large Lemon, Zest and Juice (about 2 Tbsp juice)
  • ½ tsp Red Pepper Flakes (Chilli Flakes)
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • ½ cup (50 g) Parmesan Reggiano, freshly grated, plus extra for serving
  • ¼ cup (10 g) Fresh Flat-Leaf Parsley, roughly chopped

Instructions:

  1. Prepare the Broccoli: Trim the tough ends off the Tenderstem broccoli and cut them into 1-inch (2.5 cm) pieces. Mince the garlic and grate the lemon zest, reserving the lemon itself for juicing later.
  2. Blanch: Bring a large pot of salted water or stock to a rolling boil. Drop the broccoli pieces into the boiling liquid for exactly 90 seconds. Immediately scoop out using a slotted spoon and plunge into an ice bath or rinse under very cold water to halt the cooking process. Drain and set aside.
  3. Cook Orzo: Bring the 4 cups (1 litre) of stock to a boil. Add the orzo pasta and cook according to package directions, typically 8–10 minutes, stirring occasionally. Cook until al dente. Drain the orzo using a colander, reserving about 1 cup (240 ml) of the cooking stock.
  4. Sauté Aromatics: In a large sauté pan, heat the olive oil and butter over medium-low heat. Add the minced garlic, red pepper flakes, and the lemon zest. Cook gently for 2–3 minutes, stirring constantly. Do not let the garlic brown or burn. Season the aromatic mixture with a pinch of salt and pepper.
  5. Combine: Add the cooked orzo and the blanched broccoli directly into the sauté pan with the garlic-lemon mixture. Stir well to coat everything evenly.
  6. Finish: Pour in half of the reserved cooking stock (about ½ cup). Stir in the grated Parmesan cheese and the fresh lemon juice. Continue stirring over medium heat for 1–2 minutes. The starch and cheese will create a light, creamy coating. Add more reserved stock if the mixture seems too dry.
  7. Serve: Stir in the chopped fresh parsley. Taste and adjust seasoning (more salt, pepper, or lemon juice, if needed). Serve immediately with an extra sprinkle of Parmesan on top.