Orzotto offers the comforting texture of risotto with the convenience of small, rice-shaped pasta. In this version, kale and basil form a vibrant green sauce that coats every piece of pasta, while garlic, butter, and a touch of lemon create a balanced flavor.

The result is a satisfying meal that feels special without requiring complicated cooking techniques. It is ideal for a relaxed family dinner or a simple lunch shared around the table.

Ingredients

500 g orzo or risoni pasta

1 large bunch of Tuscan kale, with tough stems removed

1 bunch of fresh basil

4–6 garlic cloves, finely grated

75 g butter

4 tablespoons olive oil

6–8 anchovy fillets

Salt and freshly ground black pepper, to taste

250 ml reserved pasta water for blending, plus extra as needed

Fresh ricotta and lemon wedges, optional for serving

Preparation time: 10 minutes

Cooking time: 15 minutes

Servings: 4–6

Instructions

1. Prepare the greens. Bring a large bowl of salted water to a boil. Separate the kale leaves from their tough stems and rinse them thoroughly. Pick the basil leaves and keep them separate from the kale.

2. Blanch the kale. Add the kale leaves to the boiling water for approximately 1½–2 minutes, until softened and bright green. Transfer them immediately to a bowl of cold water with ice cubes. This helps preserve their color. Blanch the basil for about 30–45 seconds, then cool it in the same way.

3. Cook the pasta. Return to the bowl of boiling water and add the orzo. Cook until just short of the time recommended on the package, since it will finish cooking in the sauce. Before draining, reserve plenty of the cooking water, which helps create a smooth consistency later.

4. Build the garlic base. While the pasta cooks, place the butter and olive oil in a large frying pan over medium heat. Add the grated garlic and anchovy fillets. Stir for around 3–5 minutes, breaking up the fillets until they blend into the mixture and the garlic smells fragrant. Remove the pan from the heat.

5. Blend the green sauce. Drain the cooled kale and basil, gently squeezing away excess water. Place them in a blender with the warm garlic mixture and 250 ml of reserved pasta water. Blend until smooth. Season with salt and black pepper, tasting carefully before adding more salt.

6. Bring everything together. Transfer the partially cooked orzo to the frying pan with approximately 100 ml of reserved pasta water. Set over medium-low heat, pour in the green sauce, and stir until the pasta is fully cooked and evenly coated. Add extra pasta water a little at a time whenever the mixture becomes too thick.

7. Serve immediately. Spoon the orzotto into warm bowls. Add a little ricotta and a squeeze of fresh lemon, if desired. Serve while the sauce is glossy and the pasta is hot.

Tips for a Better Result

For the brightest green sauce, cool the blanched leaves promptly rather than leaving them in hot water. The ice bath is helpful for appearance, although the recipe can still work without it. Reserve pasta water before draining. Its starch helps the sauce cling to the pasta and makes it easier to adjust the texture. Add the liquid gradually instead of pouring it all in at once.

You can also substitute spinach or another suitable leafy green for some or all of the kale. More delicate leaves need less blanching time, so watch them closely. Fresh herbs should be added in moderation if using alternatives, as different varieties can have stronger flavors.

Green orzotto is a practical way to turn a few everyday ingredients into a flavorful meal. The combination of tender pasta, leafy greens, aromatic garlic, and fresh herbs creates a creamy dish with plenty of character. With careful timing and a little reserved pasta water, the sauce comes together easily, making this recipe a useful addition to a busy week's meal plan.