Orzo “Risotto” with Elizabeth Haigh
Easy store-cupboard and freezer “risotto” using Orzo pasta instead of rice. I always stock up on orzo because you can get a large yield out of a packet, compared to buying larger pasta shapes. I have paired it with cavelo nero and peas from my freezer and brought it together with a cheesy buttery emulsion.
1 small brown onion, diced finely (or use shallot)
1 red chilli, finely diced, seeds removed
75g peas, fresh or frozen
175g cavelo nero kale (hard stems removed, ripped into small pieces)
50g unsalted. Butter
2 anchovies, in olive oil (chopped finely)
1 garlic bulb
Parmesan, grated to taste
1. Preheat the oven at 160c and coat the garlic bulb in olive oil and salt to season. Fold and wrap in foil and place in the oven on a shelf for 1 hour or until the cloves are soft inside.
2. Cut in half and remove three cloves for the recipe, then freeze the rest for use another time. You could even use these to jazz up your mash or other vegetables.
3. In the meantime, heat a saucepan up with water until it boils, then heavily season with salt, then boil the orzo pasta for roughly 7-9 minutes.
4. In a separate pan, heat up 1 tbsp of olive oil or rapeseed oil and sauté the onion with the roast garlic, chilli and anchovy until soft. Keeping it on a low heat, add the butter into the pan to melt and stir well.
5. After 7 minutes, add the cavelo nero and peas to the pasta, then strain, reserving some of the water for later, and add the pea, cavelo nero and pasta to the onion anchovy mix.
6. Stir well, then add a touch of the reserved pasta water to the pan to help loosen the pasta, then grate liberally parmesan over the top.
7. Serve immediately and stay safe!