Creamy Orzotto with Zucchini and Zucchini Flowers

Orzotto with Zucchini and Zucchini Flowers

Category: First Courses
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes

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Ingredients:

Nutritional Information (per serving):

Instructions:

1. Prepare the Orzo: Begin by cooking the pearl orzo in a large pot of boiling salted water. Follow the cooking time suggested on the package, typically around 35 minutes. Once cooked, drain the orzo and set it aside in a bowl to cool slightly.

2. Prepare the Vegetables: While the orzo is cooking, wash the zucchinis, trim off the ends, and slice them into quarters lengthwise. Then, cut them into thin triangular slices about half a centimeter thick. Set them aside.

3. Handle the Zucchini Flowers: Rinse the zucchini flowers gently in cold water, then dry them thoroughly with a clean towel or paper towels. Carefully remove the stems and cut the flowers into fine strips. Set these aside as well.

4. Chop the Basil: Pluck a few basil leaves for garnishing the dish later, and finely chop the rest for the recipe.

5. Cook the Aromatics: In a wide skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the shallots, peeled and finely chopped, and sauté for about 1 minute until they become fragrant and translucent.

6. Sauté the Zucchini: Add the zucchini slices to the skillet and cook until they begin to soften, about 5-7 minutes. Stir occasionally to prevent burning.

7. Add the Basil and Flowers: Once the zucchini starts to soften, stir in the chopped basil and cook for another 2 minutes, letting the flavors meld together.

8. Finish with Zucchini Flowers: Now, add the finely chopped zucchini flowers to the skillet and cook for about 2 more minutes over high heat, just until they soften.

9. Deglaze with Wine: Pour in the dry white wine to deglaze the skillet. Allow the wine to cook off for about 2 minutes, stirring occasionally to incorporate all the flavors.

10. Combine the Orzo and Vegetables: Add the cooked orzo to the skillet with the zucchini and zucchini flowers. Stir gently to combine, making sure the orzo is well coated with the flavorful sauce and vegetables.

11. Final Touches: Season the orzotto with salt and freshly cracked black pepper to taste. Garnish with the reserved basil leaves for a fresh pop of color and flavor.

12. Serve: Serve your delicious orzotto with zucchini and zucchini flowers immediately, while it’s still warm and flavorful. Enjoy as a comforting first course or as a light main dish.

Cooking Tips:

• If you can’t find fresh zucchini flowers, you can substitute them with another delicate edible flower or even add a bit of spinach for a similar texture and color.
• For an extra touch of flavor, you can add a sprinkle of grated Parmigiano-Reggiano cheese before serving.
• This dish pairs wonderfully with a chilled glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the freshness of the zucchini.

This vibrant and healthy orzotto is a perfect dish for any season, with the tender orzo beautifully absorbing the flavors of the zucchini, flowers, and basil. Whether you enjoy it as a light meal or as part of a larger Italian feast, it’s sure to bring a taste of the garden to your table!