Orzo with Mint and Peas

Serves 4
1 cup orzo
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 shallot (about 2 tablespoons), minced
Zest of 1 lemon
1 pound fresh peas, shelled, or 2 cups frozen peas
2 tablespoons chopped fresh mint

Directions

Bring a large pot of water to a boil; salt water, and add orzo. Cook orzo according to package directions until al dente; drain, and set aside. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.

Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.

Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint. Serve immediately.

Spring Risotto with Peas and Zucchini

Serves 6
2 cans (14.5 ounces each) reduced-sodium chicken broth
3 tablespoons butter
1 to 2 large zucchini (1 pound), cut into 1/2-inch cubes
Coarse salt and ground pepper
1/2 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese, plus more for serving
Directions

Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm.

Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.

Reduce heat to a medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.

Cook, adding hot broth, 1 cup at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.

Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more Parmesan.

Helpful Hint

Because of its high starch content, imported Arborio rice makes the creamiest risotto. If your market doesn't have it, substitute medium- or long-grain white rice.

Vegetable Rice

Vegetable Rice
Serves 6

2 medium onions, chopped
2 cloves garlic, minced
1/2 cup olive oil (I used far less - about 4 tablespoons)
3 tomatoes (about 1 1/4 pounds)
2 large pinches of saffron
2 cups short grain rice, ideally Bomba
1/2 cup dry white wine
3 cups chicken or vegetable stock
1/2 cup favas (about 1 pound), out of pods and peeled
1/2 cup fresh English peas (about 8 ounces), shelled
1 cup asparagus (about 10 spears), cut into about 2-inch pieces
3/4 teaspoon salt
3 piquillo peppers for garnish, thinly sliced
Lemon wedges

1. In a large, heavy, ovenproof casserole, make a sofregit by cooking the onions and garlic in the olive oil very slowly over low heat until tender and golden but not browned, about 40 minutes to an hour.

2. Cut the tomatoes in half and grate them by pressing the fleshy side against the medium holes of a box grater. Discard the skins. After the onions are tender, add the grated tomato and saffron and cook slowly for 10 minutes. Heat the oven to 375 degrees.

3. Add the rice and stir to coat the grains in the sofregit. Add the white wine, stock, favas, peas, asparagus and salt.

4. Bring the rice mixture to a simmer over medium heat. Remove from the stove top and bake, uncovered, until stock is absorbed and rice is cooked, about 20 minutes.

5. Remove from the oven and cool for 5 to 10 minutes. Decorate with the piquillo pepper slices and serve with lemon wedges.