Name: Creamy orzo with slow-cooked courgettes and asparagus
Total time: 1200 s
Yield: 4
Ingredients: 1 leek; 2 courgette; 4 clove garlic; 1 pinch chilli flakes; 1 tin cannellini beans; 400 gram risoni orzo pasta; 600 millilitre vegetable stock; 200 gram asparagus spear; 1 lemon; to taste parmesan

Step 1

Heat a splash of olive oil in a large saucepan over a low-medium heat. Slowly fry the leek (1) and courgettes (2) with a pinch of salt until soft and tender (around 10 minutes), stirring regularly.

Step 2

Add the garlic (4 cloves) and chilli flakes (1 pinch) and fry for another minute or so until fragrant, before adding the cannellini beans (1 tin) . Cook for 3-4 minutes, breaking the beans up with the back of a spoon, until they’ve softened down a little.

Step 3

Add the orzo (400 g) and stir to coat. Add ¼ of the stock (600 mL) and cook, stirring, until the liquid is combined. Keep adding the stock a little at a time, continuing to stir until fully combined and creamy.

Step 4

Throw in the asparagus (200 g) and cook for 3-4 minutes, or until tender.

Step 5

Finish with the lemon zest (1) and a good grating of parmesan (to taste) .

Creamy orzo with slow-cooked courgettes and asparagus

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