Ingredients:
- 1 lb (450 g) Broccoli, cut into bite-sized florets
- 3 Tbsp Extra Virgin Olive Oil (divided)
- 1/4 cup (30 g) Pine Nuts
- Kosher Salt and Black Pepper, to taste
- 8 oz (225 g) Orzo Pasta (risoni)
- 4 cups (950 ml) Chicken or Vegetable Stock (warmed)
- 1 medium Shallot, finely minced
- 3 cloves Garlic, finely minced
- 1 large Lemon, zested and juiced
- 1/2 cup (50 g) Fresh Parmesan Cheese, grated
- 1/2 tsp Red Pepper Flakes (optional)
- 2 Tbsp Fresh Parsley, chopped
Instructions:
- Preheat oven to 400°F (200°C). Toss the broccoli florets with 2 Tbsp of olive oil, salt, and pepper on a baking sheet. Ensure they are spread in a single layer for maximum caramelisation.
- Roast the broccoli for 12–15 minutes, or until the edges are tender and slightly charred. During the last 3 minutes of roasting, sprinkle the pine nuts over the broccoli to toast them lightly. Remove the tray from the oven and set aside.
- In a large pot, heat the remaining 1 Tbsp of olive oil over medium heat. Add the minced shallots and cook gently for 3-4 minutes until translucent. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant, being careful not to burn the garlic.
- Add the dry orzo pasta to the pot and stir constantly for 1 minute to lightly toast the pasta, which adds a nutty depth.
- Pour the warmed stock over the orzo mixture. Bring the liquid to a simmer, stirring well. Reduce the heat to low/medium-low, cover, and simmer for 8–10 minutes, or until the orzo is al dente and has absorbed most of the liquid. Remove the pot from the heat and let stand, covered, for 2 minutes.
- Uncover the pot. Stir in the lemon zest, lemon juice, and the grated Parmesan cheese until everything is glossy and the cheese has melted through.
- Gently fold in the roasted broccoli and pine nuts. Taste and adjust the seasoning (salt, pepper, or an extra squeeze of lemon) as needed.
- Transfer to a serving dish, garnish with chopped fresh parsley, and serve immediately.