One-pot courgette and lemon orzo
Orzo cooked risotto-style in one pan with courgette, peas, lemon and mint. It turns creamy without any cream, and takes about as long as it takes to set the table.
Method
- Boil the kettle. Dice the courgettes into 1 cm pieces, chop the garlic finely, zest and juice the lemon and shred the mint leaves.
- Warm the olive oil in a wide pan over a medium heat. Cook the courgette and garlic with a pinch of salt for 5 minutes, until softened and starting to colour.
- Stir in the orzo, crumble in the stock cube and pour in 550 ml of boiling water. Bring to a simmer.
- Simmer over a medium-low heat for 10 minutes, stirring often so the orzo does not stick to the base, until it is tender and the liquid has reduced to a loose sauce.
- Add the frozen peas and cook for 2 minutes, until hot.
- Take the pan off the heat and stir in the lemon zest and juice and most of the mint. Leave it to stand for 2 minutes, loosen with a splash of water if it has thickened, and serve with the rest of the mint.
Tip Stir often as the orzo cooks, because it catches on the base. If it thickens too much while it stands, a splash of hot water loosens it.
Per portion
| Energy | 515 kcal |
| Protein | 20 g |
| Carbohydrate | 82 g |
| of which sugars | 10 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Fibre | 8 g |
| Salt | 2.11 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- orzo200 g
- courgette2
- frozen peas100 g
- garlic2 cloves
- lemon1
- mint½ bunch
- vegetable stock cube1
- olive oil1 tbsp
