Name: Orzo risotto with cavolo nero, peas and chilli
Total time: 30 min
Yield: 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)

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.