Baked Orzotto with Cavallo Nero & Peas | Barilla for Professionals USA

Ingredients

• 3 Lbs. Barilla Orzo
• 3 each Garlic Cloves, minced
• 1 1/2 Tsp. Kosher Salt
• 12 oz. Tuscan Black Kale, de-stemmed, washed and julienned
• 12 oz. Baby Spinach
• 2 Cups Parmesan Reggiano, grated
• 3 Tbsp Lemon Juice, freshly squeezed
• 1 1/2 Cups Yellow Onion, finely minced
• 6 Tbsp Extra Virgin Olive Oil
• 1/4 Black Pepper, freshly ground
• 10 1/2 Low Sodium Chicken Stock
• 3 Cups Frozen Peas
• 9 Tbsp Butter, unsalted
• Parmesan, for garnish