Risottos are a deliciously creamy affair but they are so fussy to make…when I feel lazy I just take out this orzo pasta recipe from my collection and follow a few basic steps towards a cosy Sunday evening: A light and delicious recipe on my table, The Crown on Netflix, the ideal setting….
The thought alone just gives me a warm feeling…recreating the same texture you find in a traditional risotto, and with the ability to blend everything into a lovely and smooth dish…
This orzo pasta recipe is the epitome of light comfort food.
Creamy and soothing, it allows the lemon zest to play some light notes next to the seriously healthy courgette and the deep tasting garlic that creates a firm base. I use my homemade chicken stock that has a more condensed feel to it.
Add some fresh basil and mint leaves , or any fresh herbs you have in stock to get out all their wonderful aromas.
This is a round and filling dish… warm comfort of an honest and effortless evening affair…
Orzo Pasta with Courgettes, Lemon and Herbs
2 tablespoons olive oil
1 garlic clove, crushed
4 small shallots (or ½ onion), finely chopped
170 g small courgettes, grated thickly
400 ml chicken stock, preferably homemade (link)
220 g orzo
1 tablespoon lemon, zest
A generous handful of fresh basil and mint leaves, roughly chopped
80 to 100 g Parmesan cheese, freshly grated
salt, to taste
pepper, to taste
1. Heat the olive oil and gently sauté the shallots until soft, pale, and gold. Add the garlic and cook for a few minutes more.
2. Add the courgettes and the stock. Bring to a boil. Add the orzo.
3. Increase the heat to medium and cook for 8 minutes. While cooking stir the mixture a couple of times to ensure the pasta does not stick (but try not to stir it too often). After about 8 to 10 minutes the stock should be nearly absorbed and the pasta should be soft, but still with a little firmness to it (not mushy).
4. Stir in the lemon zest, herbs and the Parmesan cheese. Taste and season.
5. Eat promptly; the orzo gets sticky (just like risotto) if it is kept waiting.