Cheddar & leek orzotto

Name: Cheddar & leek orzotto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 large leek (about 250g), washed and trimmed; 20 g Essential Unsalted Butter; 1 dash olive oil; 1 clove/s garlic, finely chopped; 150 g orzo pasta; 400 ml chicken or vegetable stock; 100 g frozen Essential Petits Pois; 80 g Castello Tickler Mature Cheddar, finely grated

A pleasingly simple twist on risotto that’s quicker to make but just as gratifying as the original.

4.5 out of 5 stars(6) Rate this recipe

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 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.