2 x Garden Vegetables with Parsley & Bay
400g orzo pasta
100g defrosted frozen peas
a glug of olive oil
1 onion, finely chopped
150g leeks, finely sliced
50g celery, finely chopped
50ml white wine
50g Parmesan, grated
a big squeeze of lemon juice, or to taste
sea salt and freshly ground black pepper
1 Bring 3 litres water to the boil in a large pan.Add the Garden Vegetables with Parsley & Bay Stock Pots. Add the orzo and simmer for 10 minutes, adding the peas for the final 2 minutes.
2 Meanwhile, heat the oil in a large saucepan and add the onion. Cook for 5 minutes to soften, then
add the leeks and celery, cover and cook for afurther 5 minutes, until softened.
3 Pour in the wine and bubble it down for a couple of minutes, stirring constantly. Drain the hot orzo,
retaining a few ladlefuls of the cooking stock, andadd the orzo and peas to the softened vegetables.
4 Stir well and add the reserved stock a little at a time, until you have an oozy, risotto-like consistency. Stir in the Parmesan, check the seasoning and add a big squeeze of lemon juice
and a pinch of salt and pepper to taste, before serving immediately.
This speedy and easy risotto-type dish is made not with rice but with orzo, the tiny rice-shaped pasta often used in soups or salads. Serve with a simple green salad
for a weekday supper or weekend lunch.
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Credit info:The Oxo Cookbook from Oxo (Published by Quadrille) Photography © Ria Osborne