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Green orzotto recipe

61 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

Ingredients

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
1870kj
444kcal 22%
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

Method

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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