1 pack of orzo
2 onions, finely chopped
a few drained jarred sun dried tomatoes, chopped
2 tbsp tomato paste or chipotle sauce
½ pack of frozen artichoke hearts, quartered
1 cup frozen peas
¾ cup red cooking wine
Cook the orzo in boiling water or vegetable broth, 3 times the amount of pasta.
Heat olive oil in a wide, flat cooking pot. Sweat the onion for about 5 minutes, until it softens but doesn’t color.
Add the chopped dried tomatoes, the tomato paste or chipotle and a splash water (around 3 tablespoons). Pour in the wine.
Add the pasta to the pot and mix well to combine all the ingredients together. Season with salt and pepper.
Add one cup of water or vegetable broth per cup of orzo. Keep stirring constantly to prevent the orzo from sticking to the bottom of the pot.
When all the liquid has been absorbed, add another cup of water and continue stirring gently until it has been incorporated again.
Add the artichoke hearts and peas and stir to combine.
Add another half to a full cup of water. Stir until the water is just incorporated and stop the cooking by taking off the pot from the heat.
Allow to cool slightly and just before serving fluff it delicately with a fork.
Keywords: orzo, pasta, artichoke