Our speedy take on a classic risotto! Orzo, a rice-shaped pasta, is cooked in the same way as rice in a risotto but takes less time and is also more forgiving! You’ll even save time on the washing up as it’s a one pan veggie wonder.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
frozen peas 150 g
courgette 2 (sliced)
garlic cloves 2 (crushed)
lemon 1 (juice)
olive oil 2 tbsp
orzo 300 g
vegetable stock cube 2
fresh mint 1 handful (torn)
Method
Defrost the peas. Thinly slice the courgette into rounds. Crush the garlic. Juice the lemon
Heat the olive oil in a large frying pan on a medium-high heat. Tip the courgettes into the pan with a pinch of salt and cook for 3 minutes, until they start to colour. Add the garlic and cook for 1 minute. You may need to add another drizzle of olive oil
Add the orzo and toast for 2 minutes in the pan. Stir well to incorporate all the flavours, especially any sticky bits on the bottom of the pan - that's where all the delicious flavour is!
Prepare the stock cube(s) according to the packet instructions, using 250ml water per serving. (For a serves 4 you will have 1 litre stock)
Add a ladle of stock at a time, stir well and let the orzo absorb it. Keep adding gradually until all the stock is absorbed. Let the orzo simmer gently until cooked through, around 15 - 20 minutes. If needed, add a little extra water whilst the orzo is cooking
Meanwhile, pick the mint leaves and roughly chop or tear them. For the last 2 minutes of cooking add the peas to the pan to heat through
Season to taste with the lemon juice and salt and pepper to how you like it. Scatter the mint on top. You could also add a swirl of vegan yoghurt or some grated cheese. Serve up and enjoy!
