In the future I want to minimise my intake of pasta and rice. I have now this idea, and just as went I decided to quit smoking it took me a while to actually go for it.
So meanwhile while I think about it and fully take the decision here is a yummy recipe. The base is similar to a classic risotto but made with orzo. Very filling, not very light but a great one dish meal for lunch.
Modified recipe from here
Vegetable Orzo Risotto
Ingredients (Serves 4)
- 400 grams orzo
- 1 bunch of asparagus (cut in small pieces)
- 3 large leeks, thinly sliced (only the white)
- 150 grams mushrooms (cut in slices)
- juice of 1 lemon
- vegetable stock (I use 1 cube, you can make it of course)
- 1 glass of white wine
- 3 cloves of garlic, chopped small
- 1 chilly (not pictured) chopped small
- salt, pepper
- Olive oil
- Parmesan cheese (grated to taste)
- Prepare all your vegetables. Slice very thinly the leeks (I used the mandolin and worked really well), cut the mushrooms, asparagus, chilly and garlic.
- Heat the olive oil in a large pan, be generous, it needs to cover the whole pan fully. Throw in the leeks, chilly and garlic and stir well over medium-high heat, cook for about 4-5 minutes until the leeks soften. Add mushrooms and asparagus and cook for 5 more minutes until the mushrooms have released most of their liquid.
- Add orzo to the mix and mix well for a minute, add white wine. Once most of the liquid is absorb add in slowly the previously heated vegetable broth, stir until all the liquid is absorbed. Keep adding broth (in 1/2 cups instalments) and stirring until the pasta is cooked al dente.
- Season with salt and pepper and lemon juice. Take it out of the heat and let it seat for a few minutes.
- Serve warm with grated parmesan cheese