Orzo Risotto with Spinach, Peas and Chilli
For me, risotto is up there with the ultimate comfort foods - it's creamy, unctuous, and totally satisfying - like a hug in a bowl.
This recipe uses frozen spinach and peas with dried chilli flakes but you could use fresh, if you like. You can also use risotto rice if you can't get hold of orzo pasta. I made mine with chicken stock as that's what I had in, but you can use vegetable stock and veggie parmesan to make this suitable for vegetarians.
Orzo Risotto with Spinach, Peas and Chilli
Serves 2
oil
1 onion, finely diced
2 garlic cloves, sliced
1 tsp dried chilli flakes
150g orzo pasta
450ml stock, hot
100g frozen spinach
100g frozen peas
2 tbsp soft cheese
15g parmesan, finely grated, plus a little extra to serve (optional)
sea salt and freshly ground black pepper
Heat a good glug of oil in a pan over a medium heat and add the onion, garlic, chilli flakes and a generous pinch of salt. Cook gently for 5 minutes or until soft.
Tip in the pasta and stir so every piece is coated in oil. Add the stock a ladleful at a time, stirring in between and adding more once absorbed. Add the spinach and cook for a further 5 minutes, or until the spinach has warmed through.
Add the peas and some seasoning for a final 2 minutes. Then stir through the soft cheese and the parmesan. Divide between two bowls and serve with a little extra parmesan, if you like.
This recipe uses frozen spinach and peas with dried chilli flakes but you could use fresh, if you like. You can also use risotto rice if you can't get hold of orzo pasta. I made mine with chicken stock as that's what I had in, but you can use vegetable stock and veggie parmesan to make this suitable for vegetarians.
Orzo Risotto with Spinach, Peas and Chilli
Serves 2
1 onion, finely diced
2 garlic cloves, sliced
1 tsp dried chilli flakes
150g orzo pasta
450ml stock, hot
100g frozen spinach
100g frozen peas
2 tbsp soft cheese
15g parmesan, finely grated, plus a little extra to serve (optional)
sea salt and freshly ground black pepper
Heat a good glug of oil in a pan over a medium heat and add the onion, garlic, chilli flakes and a generous pinch of salt. Cook gently for 5 minutes or until soft.
Tip in the pasta and stir so every piece is coated in oil. Add the stock a ladleful at a time, stirring in between and adding more once absorbed. Add the spinach and cook for a further 5 minutes, or until the spinach has warmed through.
Add the peas and some seasoning for a final 2 minutes. Then stir through the soft cheese and the parmesan. Divide between two bowls and serve with a little extra parmesan, if you like.
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