Toasted Orzo Risotto

Описание: Serves: 4

8 oz. (230g) Orzo Pasta, uncooked
4 oz. (113g) Onion, small dice
3 oz. (85g) Squash, small dice
3 oz. (85g) Zucchini, small dice
3 oz. (85g) Eggplant, small dice
6 oz. (170g) Corn on the Cob, (frozen or canned will work)
2 oz. (60g) Fennel, small dice
3 oz. (85g) Cherry Tomato, halved
6 oz. (177ml) Heavy Cream
As Needed Parmesan, grated
As Needed Joey’s Herb Rub* see notes for recipe
As Needed Salt & Pepper
As Needed Basil Oil – optional
32 oz. (946ml) Water

Method:
1. Preheat your oven to 350°F (177°C). Toss orzo pasta in oil until each grain is coated with oil. Spread on a sheet pan lined with a Silpat or parchment paper. Place in oven for 7-8 minutes. Check every couple of minutes for color and remove and stir in needed for more even color. When desired color is reached, remove from oven and cool to room temperature.
2. Bring a pot of salted water up to a boil
3. Preheat a sauté pan over high heat. Add blended oil then add onions and fennel. Cook for 5 minutes, then add the corn, cook for 3 minutes.
4. Then add squash, zucchini & eggplant. Cook for another 3 minutes or so. Season with salt and herb rub.
5. Then add garlic and cook for 2 minutes. When vegetables are 75% cooked, remove from heat.
6. Cook pasta until done (approximately 8 minutes). Then remove from the heat and add the vegetables and stir gently.
7. Fold in parmesan, stir until incorporated. Add cream and stir well. Adjust seasonings and serve.

Notes:
• Very flexible dish, can be served year round
• Using stock instead of water will bring more flavor
• Joey’s Herb Rub (equal parts dried parsley, marjoram & thyme; ½ part sage, granulated garlic, granulated onion)