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Spring green orzo

Spring Green Orzo

Ingredients

  • 1 tbsp butter
  • 1 leek, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 150g spinach
  • Large handful basil
  • 500ml chicken stock
  • 250g orzo
  • 100g asparagus, chopped
  • 50g frozen peas
  • 50g pancetta, cubed
  • 100g mushrooms
  • 1 tsp chilli flakes
  • 1 egg yolk (optional)
  • Parmesan to serve

Utensils

  • Large pot
  • Frying pan
  • Hand blender
  • Knife and chopping board
  • Wooden spoon

Information

Cost: $$
Preparation time: 30 minutes
Yield: 4 servings (250g each)

Preparation Method

  1. Sauté the leeks and garlic in butter for about 3 minutes, or until softened.
  2. Stir in the spinach, basil, 100ml of chicken stock, and ½ teaspoon of salt.
  3. Let the spinach cook down, then blend it with the remaining chicken stock using a hand blender until smooth.
  4. Stir in the orzo and cook over medium heat for 6 minutes, until it’s nearly cooked through.
  5. Add the asparagus and peas to the pot, stirring well, and continue cooking for another 3 minutes, or until the vegetables and orzo are fully cooked. Meanwhile, place the pancetta in a cold pan and set it over medium-high heat. Cook for about 5 minutes, allowing the fat to render and the pancetta to become crispy.
  6. Transfer the pancetta to a plate, then add the chilli flakes and mushrooms to the pan. Cook the mushrooms for 5 minutes, or until they turn crispy.
  7. Serve topped with an egg yolk, crispy pancetta, mushrooms, and a sprinkle of Parmesan.