• Prep Time 20 minutes
  • Cook Time 40 minutes
  • Serving For 12 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Pesto:
  • 300g extra virgin olive oil
  • 12g peeled garlic
  • 50g sesame seeds, toasted
  • 100g peanuts, toasted
  • 50g sweet basil
  • 150g thai basil
  • 25g mint leaf
  • 25g sweet leaf
  • 3g chinese tea leaf
  • 60g Perfect Italiano Parmesan, grated
  • Salt and pepper to taste
  • Vegetable Condiments:
  • 30g kale, sliced
  • 30g french beans, sliced
  • 30g black eye pea, cooked
  • 30g chickpea, cooked
  • 30g edamame
  • 30g pumpkin, diced and cooked
  • 30g garlic, chopped
  • Salt and pepper to taste
  • Orzo Risotto:
  • 20g olive oil
  • 20g shallots, diced
  • 5g garlic, chopped
  • 120g orzo, cooked
  • 100g pasta water
  • 50g pesto
  • 50g Anchor Extra Yield Cooking Cream
  • 10g Perfect Italianno Parmesan, grated
  • 20g Anchor Unsalted Butter


  1. To prepare the pesto, using a food processor add half of the extra virgin olive oil blend garlic, sesame seed and peanuts until emulsified.
  2. Add all the greens, chinese tea leaf, parmesan, and the remaining extra virgin olive oil, blend until become a paste, season to taste.
  3. Transfer to an airtight container, store in chiller for 5 days or store in freezer for 2 months.
  4. To prepare the condiments, soak black eye pea in water overnight, the next day boil in salted water until cook through, strain and set a side to cool.
  5. Soaked chickpea in water overnight, the next day boil in salted water until cook through, strain and set a side to cool.
  6. Steam diced pumpkin until cooked through, set a side to cool.
  7. When all vegetables are ready, saute vegetables separately with olive oil and 5g of chopped garlic, lightly season, set a side until needed.
  8. To prepare the orzo risotto, precook 60g dry orzo in salted boiling water, for 3-4mins, strain, reserve pasta water.
  9. Heat olive oil on medium heat, cook shallot and garlic until translucent, add in precooked orzo saute for 30 seconds. Add pasta water, bring to simmer until pasta is al dante and stock has been reduced 1/3. Stirring it while simmering.
  10. Add in pesto, Anchor extra yield cooking cream, parmesan, stir well, bring to simmer, turn off heat, add butter and stir well. Adjust seasoning accordingly.
  11. Plate orzo risotto in the middle of the plate.
  12. Arrange condiments on the sides, garnish with toasted peanuts, tasted sesame seeds and parmesan. Enjoy!

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