Pastina with orzo

Name: Pastina with orzo
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 500 ml fresh chicken stock; 200 g orzo; 25 g unsalted butter; 25 g parmigiano reggiano grated, plus extra to serve

Italian comfort food at its best - a dish much more than the sum of its parts. Often hailed 'italian penicillin' for its healing properties; you'll need just four ingredients and 10 minutes to have this ready. Recipe by: Charmaine Katz

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Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500ml fresh chicken stock
200g orzo
25g unsalted butter
25g parmigiano reggiano grated, plus extra to serve

Put the stock in a pan, bring to the boil, then add the orzo and bring to a gentle simmer. Season with a pinch of salt and cook for 8-10 minutes, until al dente, stirring occasionally to ensure it doesn’t stick to the bottom. Top up with a little more stock or water if needed.
Once the orzo is cooked, take it off the heat, then stir in the butter and cheese. Taste and season if needed, and finish with more cheese, if you like.

Typical values per serving when made using specific products in recipe