Add plenty of veg to your dinner plans with this green orzotto. Loaded with peas, green beans and spring greens, this clever twist on a risotto uses orzo instead of risotto rice for a quick spin on an Italian classic, ready in just over 30 mins.
- Heat the oil in a large shallow casserole dish over a medium heat and fry the onion for 10 mins until soft. Add the garlic, fry for 1 min, then add the orzo. Mix well to coat in the oil and onions, then pour in 700ml of the stock. Bring to the boil and simmer for 5 mins.
- Remove the thick stalks from the spring greens and shred the leaves. Stir into the orzo with the peas and green beans. Simmer again for a further 8-10 mins, continually stirring, gradually adding more stock as you need (you might not need it all), until the veg is cooked and the orzo is creamy and tender. Season with pepper. Stir through the lemon juice and most of the basil and cheese.
- Serve in shallow bowls, scattered with the remaining cheese, basil and the lemon zest.
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