Name Orzo risotto


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* 1 tbsp olive oil
* 25 g (1 oz) butter
* 2 onions, peeled and finely chopped
* 1 clove garlic, crushed
* 100 g (4 oz) courgettes (zucchini), washed and diced
* 100 g (4 oz) red/yellow pepper (capsicum), de-seeded and diced
* 100 g (4 oz) button mushrooms, diced
* 300 g (10 oz) orzo or other small pasta shapes
* 1 tsp fresh thyme, finely chopped
* 1 bay leaf
* 1.3 litres (2 pints) chicken or vegetable stock
* 4 tbsp freshly grated Parmesan cheese
* salt and freshly ground black pepper

Heat the oil and a smali knob of butter from the 25 g (1 oz) butter. Saute the onions, garlic and courgettes for 5 minutes. Stir in the pepper and mushrooms for 2 minutes. Stir in the orzo, thyme, bay leaf and about a quarter of the stock and cook over a low heat until the stock is almost absorbed, stirring frequently. Gradually add the rest of the stock, waiting each time until almost all the liquid has been absorbed. This will take about 20 minutes. Remove the bay leaf and stir in the remaining butter and the Parmesan cheese. Season to taste.

Serves: 6 portions

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