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Green orzotto recipe

Green orzotto recipe

59 ratings

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. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 444 calories / serving
  • Healthy


  • 1 tbsp olive oil
  • 2 onions, finely diced
  • 2 garlic cloves, crushed
  • 300g orzo
  • 1 vegetable stock cube, made up to 1ltr
  • 250g fresh greens
  • 200g frozen peas
  • 110g green beans, trimmed and cut into 2cm lengths
  • ½ lemon, zested and juiced
  • 15g fresh basil, chopped
  • 50g pack grated pecorino

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    3g 17%
  • Sugars

    10g 11%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 69.8g Protein 20.2g Fibre 4.9g


  1. 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.
  2. 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.
  3. Serve in shallow bowls, scattered with the remaining cheese, basil and the lemon zest.

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