- Serves2
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- Plusstanding
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Ingredients
- 1 large leek (about 250g), washed and trimmed
- 20g Essential Unsalted Butter
- 1 dash/es olive oil
- 1 clove/s garlic, finely chopped
- 150g orzo pasta
- 400ml chicken or vegetable stock
- 100g frozen Essential Petits Pois
- 80g Castello Tickler Mature Cheddar, finely grated
Method
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.
Cook’s tip
Stock
Use the fresh kind if you can in this recipe; its flavour will really come through in the orzotto.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,770kJ/ 661kcals |
|---|---|
Fat | 30g |
Saturated Fat | 16.1g |
Carbohydrates | 64g |
Sugars | 8.1g |
Fibre | 8.5g |
Protein | 30g |
Salt | 2.1g |
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