Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Orzo risotto with cavolo nero, peas and chilli
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 tsp extra-virgin olive oil
- ½ onion, finely diced
- 2 cloves garlic, sliced
- ½ tsp dried chilli flakes
- 150g orzo pasta
- 450ml vegetable stock, hot
- 100g cavolo nero, stems removed and cut into long pieces
- 100g frozen peas
- 1 tbsp soft cheese
- 15g vegetarian parmesan, finely grated, plus a little extra to serve (optional)
Method
- 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.
