For ➋
3 large shallots
250 g orzo (or kritharaki)
400 g flat green beans
50 g Parmigiano
1 bunch of dill
olive oil
pepper & salt
1 l stock
Finely chop the shallots. Add a generous splash of olive oil to a heavy-bottomed pot and sauté the shallots until translucent. Season with salt. Add the orzo and cook with the shallots for 2 m. Add 2 tbs of stock and stir regularly. Continue adding more stock as the previous batch is absorbed, stirring constantly. Taste occasionally and stop cooking when the pasta is perfectly *al dente*. Taste and adjust seasoning with pepper and salt.
Meanwhile, bring a pot of salted water to a boil. Trim the ends off the flat green beans and cook for about 5 m until tender-crisp. Drain and cut into thin strips. Finely chop the dill and grate the Parmigiano.
Mix the flat green beans, finely chopped dill, and half of the Parmigiano into the orzo. Serve with the remaining Parmigiano sprinkled on top.
