I found this recipe as a great alternative to risotto when cooking for one. It‘s super speedy and only takes one pan so very little washing up! Perfect when you‘re in a hurry but want something tasty. The original recipe used cream but I substituted creme fraiche and found it worked very well and is a healthier alternative.
Dry-fry the pine nuts, shaking gently until they just colour. Reserve.
Add margarine to pan and fry spring onions, carrot and broccoli until just softening.
Add orzo and stock. Stir occasionally and cook for about 6 minutes until pasta is tender and there is a creamy sauce.
Season and stir in parsley and creme fraiche. Serve topped with pine nuts.
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