Orzo risotto with cavolo nero, peas and chilli

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)

Adam Bush

Published: March 12, 2018 at 5:02 PM

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Serves 2

Easy

Total time: 30 mins

A star rating of 5 out of 5.6 ratingsRate

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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.

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try this orzo risotto then check out more risotto recipes, such as our vegetarian risotto, pea and ham risotto and healthy risotto.

For more veggie options, try our vegetarian lasagne, vegetarian moussaka, vegetarian paella and other vegetarian recipes.

Ingredients

Nutrition

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)

Nutrition: per serving

kcal336

low
fat11.2g
saturates4.7g
carbs35.8g
sugars7.2g
fibre7.2g
protein19.4g
salt0.8g

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.

Try one of our easy risotto recipes...**

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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