Recipes
Creamy courgette orzotto
Using tiny orzo pasta instead of rice halves the time it takes to make a classic risotto-style dish, saving you both time and energy.
Using tiny orzo pasta instead of rice halves the time it takes to make a classic risotto-style dish, saving you both time and energy.
Cook: 25 Mins
Serves: 4
Price: £0.96 per serving
Nutritional Information
Each 335g serving contains
Energy
6010kj
429kcal
6010kj
429kcal
21%
Fat
10.1g
10.1g
Low
14%
14%
Saturates
3g
3g
Low
15%
15%
Sugars
8g
8g
Low
9%
9%
Salt
1.64g
1.64g
Med
27%
27%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1794kj/429kcal
Typical energy values per 100g:
1794kj/429kcal
Ingredients
1 Onion, diced
2 tbsp Olive Oil
2 Courgettes, cut into 1–2cm chunks
300g Orzo
850ml Vegetable Stock
250g Cherry Tomatoes
100g Asda Light Garlic & Herb Soft Cheese
100g Spinach Leaves
½ Lemon, juiced
10g Fresh Chives
Method
1
Heat the oil in a large frying pan. Add the onion and oil and fry for about 5 mins over a medium heat until soft. Stir in the courgette, increase the heat and fry for 2 mins more.
2
Stir in the orzo, then pour in the stock and bring to the boil. Scatter over the tomatoes, then simmer, stirring occasionally, for 10 mins until the orzo is tender.
3
Turn off the heat under the pan. Stir in the cream cheese followed by the spinach, a handful at a time, to wilt. Stir in the lemon juice and season to taste.
4
Use scissors to snip the chives over the top of the orzotto and serve straight away.
5
Cook’s tip: Orzo is so versatile, and takes less time to cook than rice. Use as a replacement for couscous in salads, or add to soups.