Orzo with Peas, Prosciutto and Onion

Serves 4

This is a sort of risotto, but not with rice, and the method is very different.

This recipe is from a book designed by our daughter-in-law Annette Kracht of Phoenix. She tells us that all the recipes have been tested. We’ve served it and like it very much.

It’s a good idea to take the peas out of the freezer when beginning the dish. Put them in a colander and rinse quickly with cold water. Let stand until ready to use.

If the dish is too cool when done, return to the heat briefly, or put the serving dishes in the microwave for a few seconds.

1 onion, finely chopped

¾ tsp salt

2 tbsp butter

2 garlic cloves, minced

1 pound/500g orzo pasta

3 ½ cups vegetable or chicken broth

¾ cup white wine

1 10-ounce package frozen peas

4 ounces prosciutto, thinly sliced and cut in strips

1 cup grated Parmagiana Reggiano or Pecorino Romano cheese

1/8 tsp freshly grated nutmeg

Salt and freshly ground pepper to taste

In a saucepan, saute the onion and salt in the butter over medium heat until the onion becomes translucent. Add the garlic and cook another 30 seconds.
Add the orzo and stir, cooking until the orzo becomes light brown, about 5 minutes.
Remove from the heat and stir in the broth and wine.
Return to the heat and bring to a boil. Lower heat and cook, just boiling, stirring occasionally, for 10 to 15 minutes or until the liquid has been absorbed and the orzo is tender.
Stir in the peas, prosciutto, cheese, nutmeg, salt and pepper.
Remove from the heat and let stand, covered, for 5 minutes or until the peas are tender.

Source: "Pomegranates and Prickly Pears", The Junior League of Phoenix, courtesy of Annette Kracht.

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