Cheddar & leek orzotto

Cheddar & leek orzotto

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

4.5 out of 5 stars(13) 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

  1. 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.

  2. 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.

  3. 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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Overall rating (4.5/5)

4.5 out of 5 stars13 ratings

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