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.


  • 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)


  • 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...

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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