Spring vegetable orzo with broad beans peas artichokes ricotta
Ingredients
- 150g orzo
- 1 lemon, zested and juiced
- 4 tema, mammole or violet artichokes, or use jarred
- 5 tbsp extra virgin olive oil
- 150g new potatoes, such as Jersey Royals, 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
- 140ml white or rosé wine, or dry vermouth
- 300g broad beans (podded weight)
- 200g fresh or frozen peas (podded weight, if fresh)
- 100g ricotta
- 1 tsp pink peppercorns, crushed
- pecorino or vegetarian alternative, for grating
Instructions
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