Pasta Orzo Risotto Recipe with Cavolo Nero

Orzo risotto with cavolo nero, peas and chilli

  • serves 2
  • Easy

Make our creamy veggie orzo risotto with cavolo nero, sweet peas and punchy chilli for a warming midweek meal. Orzo pasta makes a great base for risottos.


Try this orzo risotto then check out more risotto recipes, such as our classic vegetable risotto.



  • extra-virgin olive oil 2 tsp
  • onion ½, finely diced
  • garlic 2 cloves, sliced
  • dried chilli flakes ½ tsp
  • orzo pasta 150g
  • vegetable stock 450ml, hot
  • cavolo nero 100g, stems removed and cut into long pieces
  • frozen peas 100g
  • soft cheese 1 tbsp
  • vegetarian parmesan 15g, finely grated, plus a little extra to serve (optional)


  • Step 1

    Heat the olive oil in a frying pan and add the onion, garlic, chilli flakes and a 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 vegetable stock a ladleful at a time, stirring in between and adding more once absorbed. After 5 minutes, add the cavolo nero. Cook for a further 5 minutes and, once the orzo and cavolo nero are tender, add the peas and some seasoning for a final 2 minutes.

  • Step 2

    Stir through the soft cheese and the parmesan, and serve with a little extra parmesan, if you like.

Try one of our easy risotto recipes...

Risotto verde in best risotto recipes

Nutritional Information

  • Kcals 336
  • Fat 11.2g
  • Saturates 4.7g
  • Carbs 35.8g
  • Sugars 7.2g
  • Fibre 7.2g
  • Protein 19.4g
  • Salt 0.8g