• 2 tablespoons butter
• Extra virgin olive oil (EVOO), for drizzling
• 1/2 cup orzo pasta
• 1 cup rice
• 2 1/2 cups chicken stock
• A pinch of saffron threads (optional)
• 1 cup frozen peas, defrosted
• 1/4 cup pine nuts

In a pot with tight-fitting lid over medium heat, melt the butter with a drizzle of EVOO. Add the orzo and cook until golden brown, 3-4 minutes.

Stir in the rice, saffron (if using) and stock and raise the heat to bring to a boil. Cover the pot and cook for 17-18 minutes, until tender. Stir in the peas and toasted pine nuts.

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