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1
For the pesto: In a small food processor or blender, combine pine nuts (optional), garlic and basil. Pulse to chop, then while continuing to pulse, slowly pour in the oil to make a chunky mixture; do not puree. Transfer to a small bowl, and add the Parmigiano-Reggiano and Pecorino Romano. Mix well, and season with salt, pepper and chili flakes to taste. Set aside.
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2
For the orzotto: Place vegetable broth in a small saucepan and bring to a bare simmer. In another small saucepan, bring 2 cups of lightly salted water to a bare simmer. In a skillet over medium heat, combine 2 tablespoons olive oil and onion, and saute until soft and translucent, 5 to 10 minutes. Add orzo and saute until lightly toasted, 1 to 2 minutes. Add wine and saute until evaporated. Season lightly with salt.
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3
Add 1 cup hot broth and simmer, stirring constantly, until liquid is almost absorbed. Add 1 cup hot water and repeat. Continue to alternately add broth and water 1/2 cup at a time until orzotto is tender; total cooking time will be 16 to 20 minutes and all the broth or water may not be needed. The finished orzo should be golden yellow (add too much water and the flavor will be weak; add too much broth and the color will darken). Set aside finished orzo, cover and keep warm.
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4
In a small skillet over medium heat, heat remaining 1 tablespoon olive oil and add zucchini. Saute until lightly browned, about 5 minutes. Stir zucchini and 2 tablespoons pesto into the orzo (reserve any remaining pesto for another use). Add Parmigiano-Reggiano, stir until melted and adjust salt as needed. Serve immediately.
