Ingredients:

  • 1 lb (500 g) Fresh Broccoli Florets, trimmed into bite-sized pieces
  • 3 Tbsp (45 ml) Extra Virgin Olive Oil (for roasting)
  • Kosher Salt & Black Pepper, to taste
  • 1/4 cup (40 g) Toasted Flaked Almonds or Pine Nuts
  • 8 oz (225 g) Uncooked Orzo Pasta (risoni)
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil (for sautéing)
  • 1 medium Shallot or Small Yellow Onion, finely diced
  • 3 large Garlic Cloves, minced
  • 4 cups (950 ml) Vegetable or Chicken Stock, hot (low-sodium preferred)
  • Zest of 1 large Lemon
  • 3 Tbsp (45 ml) Fresh Lemon Juice
  • 1/2 cup (40 g) Freshly Grated Parmesan Cheese (packed, plus extra for serving)
  • 1/4 cup (10 g) Fresh Flat-leaf Parsley, roughly chopped
  • Optional: 1/2 tsp Red Pepper Flakes

Instructions:

  1. Preheat oven to 425°F (220°C). Toss the broccoli florets with 3 tablespoons of olive oil, salt, and pepper directly on the baking sheet. Roast for 10–15 minutes, stirring halfway, until the broccoli is tender-crisp and the edges are slightly caramelised. Set aside.
  2. While the broccoli roasts, toast the almonds or pine nuts in a dry small pan over medium heat for 2-3 minutes until fragrant and golden. Reserve them for garnish.
  3. In the large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced shallot (or onion) and sauté for 3–4 minutes until softened. Stir in the minced garlic and optional red pepper flakes. Cook for 1 minute until fragrant.
  4. Add the dry orzo to the saucepan and stir continuously for 1 minute until the grains are lightly coated and slightly translucent (Tostatura). This crucial step deepens the flavour.
  5. Ladle in about 1 cup (250 ml) of the hot stock, stirring constantly until almost all the liquid has been absorbed. Continue adding the stock, 1 cup at a time, allowing each addition to absorb before adding the next. This process should take about 8–10 minutes. The orzo should be al dente and the sauce surrounding it should be creamy.
  6. Remove the saucepan from the heat. Stir in the lemon zest and the fresh lemon juice. Gently fold in the roasted broccoli, the grated Parmesan cheese, and the chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed.
  7. Transfer the orzo to serving bowls, topping generously with the reserved toasted almonds and an extra grating of fresh Parmesan.