0 added
Item price
57p each est.Price per unit
£2.75/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Halve the leek lengthways, then halve again into quarters and finely slice. Heat the butter and olive oil in a medium-large saucepan over a medium-high heat. Add the leek, chopped garlic and a pinch of salt and cook, stirring regularly, for 5 minutes until soft but without any colour.
Add the orzo to the pan and stir through the leek. Cook, stirring, for 2 minutes. Add 400ml stock to the pan, bring to the boil, then reduce the heat to a gentle simmer. Cook for about 4 minutes, stirring regularly, then stir in the peas. Cook for another 4 minutes, adding a little more stock if it looks dry at any point (it should be a loose consistency). Taste the orzo; it’s ready when tender but with just a little bite.
Take off the heat and stir in ½ of the Cheddar, then let stand for 2 minutes. Sprinkle the remaining cheese over the top and serve with a grinding of black pepper.
Stock
Use the fresh kind if you can in this recipe; its flavour will really come through in the orzotto.
Typical values per serving when made using specific products in recipe
Energy | 2,770kJ/ 661kcals |
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Fat | 30g |
Saturated Fat | 16.1g |
Carbohydrates | 64g |
Sugars | 8.1g |
Fibre | 8.5g |
Protein | 30g |
Salt | 2.1g |
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