Try this orzo risotto then check out more risotto recipes, such as our classic vegetarian risotto.
For more veggie options, try our vegetarian lasagne, vegetarian moussaka, vegetarian paella and other vegetarian recipes.
Ingredients
- 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)
Method
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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.
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Step 2
Stir through the soft cheese and the parmesan, and serve with a little extra parmesan, if you like.
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
