Creamy Pesto Orzotto

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.

Method

  1. 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
  2. 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.
  3. 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.

Ingredients

Serves 4

2 tbsp olive oil
1 large courgette, course grated
280g orzo
150g frozen peas
600ml hot veg stock
75g cream cheese
70g green pesto
The zest and juice of a lemon
Salt and pepper

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