BAKED ORZOTTO WITH CAVALLO NERO AND SPRING PEAS

INGREDIENTS

• 3 Lbs. Barilla Orzo
• 3 each Garlic Cloves, minced
• 1 1/2 Tsp. Kosher Salt
• 12 oz. Tuscan Black Kale, de-stemmed, washed and julienned
• 12 oz. Baby Spinach
• 2 Cups Parmesan Reggiano, grated
• 3 Tbsp Lemon Juice, freshly squeezed
• 1 1/2 Cups Yellow Onion, finely minced
• 6 Tbsp Extra Virgin Olive Oil
• 1/4 Black Pepper, freshly ground
• 10 1/2 Low Sodium Chicken Stock
• 3 Cups Frozen Peas
• 9 Tbsp Butter, unsalted
• Parmesan, for garnish

PREPARATION

1. 1. In a large medium sided pot, heat oil over medium heat.
2. Add onions and cook, stirring occasionally until softened, about 3 minutes.
3. Add garlic and stir until fragrant, add raw orzo, lightly toast in pot (1-2 minutes).
4. Season with salt and pepper and add kale, sauté 30 seconds until wilted, add stock, and bring to a boil over high heat.
5. Cover and lower to a simmer on cooktop for 8 minutes, until most of the liquid is absorbed and orzo is tender.
6. Add peas and then spinach, stir in and then add in butter, parmesan, and freshly squeezed lemon juice. Whipping in the pot. Check seasoning. Serve in a bowl and top with Parmesan.