Lemon Orzotto with Mascarpone and Roasted Zucchini

Preheat the oven to 225 °C and line a baking tray with parchment paper.

Wash the zucchini, slice it into rounds, and evenly spread it on the tray. Drizzle with oil, season with salt, black pepper, and dried oregano. Toss lightly and place in the oven. Roast for about 15 minutes.

After 15 minutes of roasting, add cashew nuts to the tray and roast for an additional 5 minutes.

Meanwhile, peel and finely chop the onion and garlic. Heat a pot with 1–2 tablespoons of oil over medium heat. Add the onion and garlic and sauté, stirring occasionally, for 3–5 minutes.

Add the orzo pasta to the pot and sauté for another 2 minutes. Then pour in white wine vinegar and 11–12 dl of water. Season with salt, black pepper, and dried thyme. Bring to a boil, then simmer over low heat for 12–15 minutes, stirring occasionally, until the orzotto is almost cooked.

Once the orzotto is nearly done, stir in the mascarpone and cook for 2–4 minutes. Then drizzle the mixture with lemon juice to taste and grate the zest of the washed lemon. Finally, mix in the grated cheese.

Divide the orzotto onto plates according to the number of diners, and top with roasted zucchini and cashew nuts. Enjoy your meal!