My gorgeously creamy courgette pea and pesto orzotto is a one pan wonder that is so quick and easy to make. The orzo cooks really quickly, giving you a lovely creamy risotto like dish. I add green pesto for extra flavour and cream cheese a silky smooth finish. This is seriously comforting.
- Heat the oil in a large saucepan over a medium-high heat. Add the courgette and stir-fry for 6-8 minutes until wilted and a little
- Tip the orzo and frozen peas into the pan and mix well. Pour over the stock and stir together. Cover, reduce the heat to low and cook for 10-12 minutes or until the stock is absorbed and the orzo tender.
- Chuck the cream cheese, pesto, zest and juice of the lemon and a really good pinch of salt and pepper into the pan. Mix well. Turn off the heat, cover and rest for 5 minutes. Check the seasoning, adding salt to taste and serve immediately.
2 tbsp olive oil
1 large courgette, course grated
150g frozen peas
600ml hot veg stock
75g cream cheese
70g green pesto
The zest and juice of a lemon
Salt and pepper