Asparagus Meatball Orzo Food

MEATBALLS WITH ORZO

Steps:

• 1. Line a large baking sheet with cling film, then put all the ingredients for the meatballs into a large bowl and mix together, gently, with your hands. Don't overmix, as it will make the meatballs dense-textured and heavy. 2. Pinch out pieces of this mixture and roll between the palms of your hand to form meatballs that are somewhere between a cherry tomato and a walnut in size, putting them on your lined tray as you go. You should get about 30 meatballs. 3. Fill a measuring jug with 1 litre of cold water and put near the hob. 4. Heat the oil in a heavy-based casserole or pan that comes with a lid and is large enough to take the meatballs and pasta, too. Cook the chopped onion over a medium heat, stirring every now and again, for about 10 minutes, or until completely softened, then stir in the parsley and oregano and cook, stirring for a minute or so before adding the vermouth. Let this bubble up for a minute and then tip in the tomatoes. Half-fill the empty tins with water from the jug you have at the ready, give them a good swill, and pour into the pan, along with the rest of the water and the salt. Bring to the boil, turn the heat down, clamp on the lid and leave to simmer gently for 10 minutes. 5. Uncover the pan and drop the meatballs gently into the simmering sauce. I try to let these fall in concentric circles, working around the pan from the outside edge inwards, but this is more habit than necessity. Bring it back up to the boil, then turn the heat down again, put the lid back on and simmer the meatballs for 20 minutes. Remove the lid, tip in the orzo, stir gently and turn up the heat to bring back to a bubble. Cook at a robust simmer for 10-15 minutes, or until the pasta is cooked. You will have to give the odd gentle stir throughout this time to make sure the orzo isn't sticking to the bottom of the pan. 6. Serve in shallow bowls, sprinkled with parsley, and with Parmesan on the table alongside.

ASPARAGUS & MEATBALL ORZO

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the meatballs on a tray lined with foil, season and cook for 20 mins until cooked through. Meanwhile, bring a pan of salted water to the boil, add the orzo and cook for 4 mins, then add the asparagus and simmer for 4 mins more. Drain, then tip back into the pan along with the meatballs and crème fraîche, mix and season well.

LEMON ORZO

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

LEMON ORZO SALAD WITH ASPARAGUS AND TOMATOES

Steps:

• Bring 2 large pots of water to boil. Add a big pinch of salt in each.
• To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
• To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
• Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano (omit the cheese to make this vegan.)
• This can be served warm, room temperature or cold.

ORZO RISOTTO

Steps:

• Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes. Add orzo; sauté 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme and peel, then parsley.

SAFFRON ORZO WITH ASPARAGUS

Steps:

• heat butter in skillet, add orzo and stir.
• add broth and saffron, bring to boil, cover, reduce heat to simmer, cook 8 minutes add asparagus, cover, cook 5 minutes more.
• uncover and simmer until liquid is absorbed.
• stir in parmesan cheese, salt, pepper.
• serve in a bowl garnished with shavings.