Spring Vegetable Orzo with Broad Beans, Peas, Artichokes & Goat Cheese

Looking for a pop of freshness this upcoming spring season? Try this orzo that uses seasonal vegetables and a hint of acidity to complement a vibrant Sauvignon Blanc. Recipe by Executive Chef, Michael Jordan
Serves 4

Ingredients

• 5 oz orzo
• 1 lemon, zested and juiced
• 4 artichokes fresh or jarred
• 5 tbsp extra-virgin olive oil
• 6 oz new potatoes, cut into bite-sized pieces
• 5 spring onions or 4 baby leeks, thinly sliced
• 1 garlic clove, crushed
• 1 mint sprig, plus 1 tbsp finely chopped mint
• 5 oz Chateau Ste. Michelle Sauvignon Blanc
• 10 oz broad beans (shelled)
• 7 oz fresh or frozen peas (shelled weight, if fresh)
• 4 oz goat cheese, fresh
• 1 tsp pink peppercorns, crushed
• Pecorino, for grating

Directions

1. Bring a large pot of salted water to boil and cook the orzo following pack instructions until al dente. Drain, then immediately plunge into cold water to halt the cooking.
2. Halve the lemon, then cut the tips from the artichokes with a serrated knife and strip away the tough outer leaves. Pare away any tough bits from the bases, and trim the stalks to about ½ inch, peeling away the outer skins to reveal the white cores. Quarter the artichokes, scooping out the hairy chokes, then halve each quarter. Transfer to a bowl and squeeze over the juice from half the lemon, tossing to coat.
3. Heat the oil in a heavy-bottomed frying pan over medium heat and fry the potatoes, spring onions, garlic, and artichokes, stirring for 5–6 minutes until the potatoes are starting to brown. Add the mint sprig, wine and 1 cup water, season, cover and simmer for 12–15 minutes until the potatoes and artichokes are tender. Add the broad beans and peas and cook for 2 minutes more until tender but still retaining their bright color.
4. Remove the pan from the heat. Drain the orzo and stir it into the pan. Add the chopped mint and most of the lemon zest, then leave to stand for a couple of minutes so the orzo can absorb the flavors. Taste for seasoning and adjust the salt. Squeeze over the remaining lemon half if desired.
5. Dish into warmed bowls and top with spoonfuls of the goat cheese. Scatter over the crushed pink peppercorns and the remaining lemon zest, then grate over some Pecorino to serve. Can be served with roast chicken, salmon or as-is. Feel free to add any spring vegetables you find in season.

Recipe Pairings