Home
Recipes
Spring vegetable orzo with broad beans, peas, artichokes & ricotta

Spring vegetable orzo with broad beans, peas, artichokes & ricotta served in a bowl

Spring vegetable orzo with broad beans, peas, artichokes & ricotta

Name: Spring vegetable orzo with broad beans, peas, artichokes & ricotta
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 150g orzo; 1 lemon zested and juiced; 4 tema, mammole or violet artichokes or use jarred; 5 tbsp extra virgin olive oil; 150g new potatoes such as Jersey Royals, cut into bite-sized pieces; 5 spring onions or 4 baby leeks, thinly sliced; 1 garlic clove crushed; 1 mint sprig plus 1 tbsp finely chopped mint; 140ml white or rosé wine or dry vermouth; 300g broad beans (podded weight); 200g fresh or frozen peas (podded weight, if fresh); 100g ricotta; 1 tsp pink peppercorns crushed; pecorino or vegetarian alternative, for grating

Rosie Birkett

Save recipe

Serves 4

More effort

Prep: 25 mins

Cook: 30 mins

A star rating of 5 out of 5.6 ratingsRate

loading...

Make the most of spring veg in this stew, made with orzo, broad beans, peas, artichokes and ricotta. It can be served soupy or as a thicker braise

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Peas & broad beans in cream with fennel seeds & chorizo

A star rating of 5 out of 5.1 rating

Herbed broad bean & feta crostini with asparagus

A star rating of 0 out of 5.0 ratings

Summer potato salad with minty Dijon mayo

A star rating of 4.3 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

150g orzo
1 lemon

zested and juiced
4 tema, mammole or violet artichokes

or use jarred
5 tbsp extra virgin olive oil
150g new potatoes

such as Jersey Royals, cut into bite-sized pieces
5 spring onions

or 4 baby leeks, thinly sliced
1 garlic clove

crushed
1 mint sprig

plus 1 tbsp finely chopped mint
140ml white or rosé wine

or dry vermouth
300g broad beans

(podded weight)
200g fresh or frozen peas

(podded weight, if fresh)
100g ricotta
1 tsp pink peppercorns

crushed
pecorino

or vegetarian alternative, for grating

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal537
fat18g
saturates4g
carbs56g
sugars7g
fibre18g
protein22g
salt0.5g

Method

step 1

Bring a large pot of salted water to the boil and cook the orzo following pack instructions until al dente. Drain, then immediately plunge into cold water to halt the cooking.
step 2

Halve the lemon, then cut the tips from the artichokes with a serrated knife and strip away the tough outer leaves. Pare away any tough bits from the bases, and trim the stalks to about 5cm, peeling away the outer skins to reveal the white cores. Quarter the artichokes, scooping out the hairy chokes, then halve each quarter. Transfer to a bowl and squeeze over the juice from half the lemon, tossing to coat.
step 3

Heat the oil in a heavy-bottomed frying pan over a medium heat and fry the potatoes, spring onions, garlic and artichokes, stirring for 5-6 mins until the potatoes are starting to brown. Add the mint sprig, wine and 500ml water, then season, cover and simmer for 12-15 mins until the potatoes and artichokes are tender. Add the broad beans and peas and cook for 2 mins more until tender but still retaining their bright colour. Remove the pan from the heat. Drain the orzo and stir into the pan with the chopped mint and most of the lemon zest, then leave to stand for a couple of minutes so the orzo can absorb the flavours. Taste for seasoning and adjust the salt, and squeeze over the remaining lemon half, if you think it needs it.
step 4

Dish into warmed bowls and top with spoonfuls of the ricotta. Scatter over the crushed pink peppercorns and the remaining lemon zest, then grate over some pecorino to serve.

Recipe from Good Food magazine, June 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now