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Summer Vegetable Orzotto


Summer Vegetable Orzotto

My CSA box contained a glut of late summer treasures and this, combined with the fact that I needed to deep clean my kitchen and wanted a project to keep me company while I did so, resulted in this dish. I had planned on having it over toast topped with melted Mozzarella, but decided to make a fake risotto with orzo instead. Excellent decision, if I say so myself. This was easy to make, did not require a laundry list of ingredients, felt pretty healthy considering the ratio of veggies to pasta, and packed a punch of summer sunshine in every bite.


This makes two portions.



2 whole zucchini (I used yellow ones), grated

1 whole medium tomato, also grated and skin set aside (as you grate the skin stays behind, FYI)

1 clove garlic, peeled and crushed

1 Tbsp finely chopped basil (more to top the dish if you want.)

3 generous Tbsps orzo

2 tsps olive oil

Salt to taste


Place the olive oil and garlic clove in a large skillet. Set aside while you grate the zucchini and tomato. Grate them into separate bowls because you will be adding them separately, and make sure that you do not lose a drop of the juice from the tomato.


Turn the heat on very low under the skillet containing the oil and garlic and, as soon as the oil is heated through, add all of the zucchini and a pinch of salt to the pan. Cook, stirring every five minutes or so, until the zucchini has released all of its juices and is starting to look jammy and condensed, about 20-25 minutes (long enough to clean the kitchen including reorganizing the cupboards that needed it.)


Add the basil, tomato flesh and juices, and orzo to the pan. Stir to combine.


Stir in 1/4 cup of water and an additional pinch of salt. Stir to combine and let simmer away, stirring from time to time, until the orzo is cooked through, about 5-7 minutes. If the mixture starts to catch on the bottom of the pan, add more water, a tablespoon at a time - you don't want to dilute the concentrated flavors any more than you have to.


When the orzo is cooked to your liking, remove from the heat, and set the pan aside for five minutes before serving.


I considered stirring in a knob of butter at the end for mouth feel, and dusting the top of the dish with grated Parmesan but decided against it and, quite frankly, this dish didn't need it. Its simplicity is what made it so delicious.

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