Our September Recipe of the Month






2 x Garden Vegetables with Parsley & Bay
Stock Pots
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.

If this mouth watering recipe has inspired you to try some more recipes from The OXO Cookbook then head over to our giveaway page to win a copy. Alternatively, you can buy your copy HERE for £7.18 (RRP £15.00) + Free UK delivery.

Credit info:The Oxo Cookbook from Oxo (Published by Quadrille) Photography © Ria Osborne