Creamy Zucchini Risoni (Orzo) with Lemon & Fresh Mozzarella

Ingredients

VEG

30 minutes (including prep & cook time)

5-6

• Olive oil
• Small knob of butter
• ½ tsp mild chili flakes
• 2 tbs fresh thyme leaves
• 3 fresh bay leaves
• 500g Barilla Risoni (Orzo)
• 2 cloves garlic, finely grated or crushed
• ¾ cup white wine or rosé
• 3 medium zucchini, grated
• Zest of 2 lemons
• 500ml chicken or vegetable stock
• 1 cup boiling water
• 80g parmesan (roughly 1 cup), finely grated
• 40g (roughly 2 tbs) butter
• 1 bunch fresh basil, roughly chopped with a few leaves saved for garnish
• 125g fresh mozzarella - I like to use fresh buffalo mozzarella
• Salt & black pepper to taste

Method

1. Place a large saucepan on medium heat.
2. Add a drizzle of olive oil, small knob of butter, chili flakes, thyme, and bay leaves.
3. Once the butter has melted add the risoni (orzo) and toast in the pan for 1-2 minutes.
4. Turn down the heat, add the garlic, and sauté for a minute or two.
5. Add the wine, zucchini, and lemon zest, and sauté for a minute or two allowing the alcohol to cook off.
6. Add the stock and water and stir well to combine.
7. Continually stir the risoni over low-medium heat until the risoni is cooked through and al dente (firm to bite).
8. Add the parmesan, butter, fresh basil, and stir to combine and until smooth and silky. The mixture will look quite ‘loose’ but as it cools it will firm up a little.
9. Taste for salt and pepper and add as required.
10. Tear the fresh mozzarella and stir it through just before serving, or serve with the fresh mozzarella on top.
11. Garnish with fresh basil leaves, extra lemon zest, and freshly cracked black pepper.
12. Serve and enjoy!