Cut down on risotto’s lengthy cook time by subbing in orzo for rice; the rice-shaped pasta creates a similarly luscious end result when cooked with liquid added a bit at a time. Here you’ll up the creaminess factor with a blender sauce made from quickly soaked raw cashews, garlic, and salty preserved lemons—plus a serious amount of cracked black pepper for an almost cacio e pepe vibe.
What you’ll need
Blender
$40 At Amazon
Dutch Oven
$90 At Amazon
Wooden Spoon
$9 At Amazon
Recipe information
Total Time
1 hour
Yield
4 servings
Ingredients
Preparation
Step 1
Combine 1 cup raw cashews and 1 cup hot water in a blender; let sit 15 minutes. Add 2 garlic cloves, ½ cup coarsely chopped preserved lemon, plus 1 Tbsp. brine, and 1 cup low-sodium vegetable broth and blend on high speed until mixture is very smooth, about 2 minutes.
Step 2
Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Cook 1 tsp. freshly ground pepper, stirring often, until fragrant and slightly darkened, about 1 minute. Add 1 lb. orzo and cook, stirring often, until pale golden brown, about 3 minutes. Pour in 2 cups low-sodium vegetable broth; cook, stirring often, until most of liquid is absorbed, about 3 minutes.
Step 3
Add cashew purée to pot and cook, stirring often, until thickened, about 2 minutes. Pour in remaining 1 cup low-sodium vegetable broth; cook, stirring often, until absorbed. Add 2 cups water 1-cupful at a time, stirring to incorporate and waiting until each addition is absorbed before adding more. Cook, stirring often, until orzo is tender and sauce is creamy, 18–22 minutes total. Remove from heat and stir in 2 Tbsp. fresh lemon juice.
Step 4
Divide orzo among shallow bowls and top with chopped parsley and more pepper.
