Very green orzotto

Ingredients:

• 2 tbsp. l. olive oil
• 4 green onions, thinly sliced
• 2 cloves garlic, crushed
• 1/4 tsp red pepper flakes
• 2 cups orzo pasta
• 0.5 tsp coarse salt
• 1/4 tsp freshly ground black pepper
• 6 cups warm, lightly salted vegetable broth
• 220 g thin asparagus, cut into 5 cm pieces.
• Half a head of broccoli, cut into 5cm pieces.
• 2 medium zucchinis, peeled, quartered and cut into 5cm pieces.
• 140 g frozen green peas
• 0.5 cup kale, thinly sliced ​​(trim off veins)
• 0.5 cup freshly grated Parmesan + extra for serving
• Zest of 1 lemon
• 1/4 cup chopped fresh basil, plus extra for serving
• 1/4 cup chopped parsley, plus extra for serving

Preparation:

1. Heat oil in a saucepan over medium heat, then add green onions and sauté until soft, about a minute. Add garlic and chili flakes and sauté for 30 seconds.
2. Add the orzo, salt, and pepper to the pan and stir until the grains are coated with oil, 1–2 minutes. Add the warm broth and stir gently. Bring the broth to a boil, then simmer for 5 minutes.
3. Add the asparagus, broccoli, zucchini, and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan, and lemon zest and stir well. Cook for another 2 minutes.
4. Add the herbs and toss. Serve in bowls, sprinkled with Parmesan and herbs.