Cream paste orzo with green peas and ham.
Risotto is a rice dish boiled to porridge. When the risotto becomes creamy, parmesan cheese, vegetables and meat are added to it. Risotto pasta creates a delicate texture in this recipe, or orzo, the starch in it gives the dish a loose and almost airy consistency, but the dish does not dampen like risotto. This makes it possible to warm up the next day. The dish will be a suitable side dish for chicken or seafood, and crispy prosciutto rocks and appetizing green peas will not prevent this combination. If you wish, you can boil orzo in chicken broth and splash the dish with juice from half a lemon to enhance the flavor.
Recipe.
In a small bowl whisk the eggs with parmesan. Leave it. In a small frying pan, heat the olive oil on medium to strong fire. Add the prosciutto and fry until the ham turns brown and crispy (4 minutes). Sprinkle shallots and cook, stirring with a wooden spoon until soft and fragrant (2 minutes). Stir the orzo and fry for 3 minutes. Add water and salt. Reduce the fire to a medium weak and cook for 8 minutes, stirring often so it doesn't burn. Stir tomatoes and peas. Bring the orzo to the level of readiness al dente (another 3 minutes). Turn off the fire, intervene in orzo egg mixture, constantly stirring with a wooden spoon. Keep stirring until the sauce thickens slightly and the liquid evaporates. Sprinkle with basil and serve.
