One-Pot Carrot Orzo

Ingredients

• Olive oil 2 tbsp
• Large onion, finely chopped 1
• Garlic cloves, minced 2
• Carrots, peeled and grated 400g
• Orzo pasta 250g
• Hot vegetable stock 750ml
• Dried oregano 1 tsp
• Dried thyme 0.5 tsp
• Lemon zest from 0.5
• Lemon juice from 0.5
• Salt, to taste
• Freshly ground black pepper, to taste
• For garnish (optional)
• Grated Parmesan cheese (or nutritional yeast for vegan) 25g
• Fresh parsley, chopped

Method

1. Heat the olive oil in a large saucepan or pot over a medium heat.
2. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the grated carrots and cook for 2-3 minutes, stirring occasionally.
5. Pour in the orzo pasta and stir for 1 minute to lightly toast it.
6. Add the hot vegetable stock, dried oregano, and dried thyme. Season with salt and pepper.
7. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 12-15 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
8. Stir in the lemon zest and lemon juice. Taste and adjust seasoning if necessary.
9. Serve hot, garnished with optional Parmesan cheese (or nutritional yeast) and fresh parsley.