One-Pot Leek Orzo

Ingredients

• Olive oil 1 tbsp
• Leeks, trimmed and thinly sliced 2 large
• Garlic, minced 2 cloves
• Onion, finely chopped 1 medium
• Orzo pasta 250g
• Hot vegetable stock 750ml
• Vegetarian hard cheese (e.g. Parmesan-style), grated 50g
• Lemon, zested and juiced 1/2
• Fresh parsley, chopped small bunch
• Salt to taste
• Black pepper to taste

Method

1. Heat the olive oil in a large, deep frying pan or saucepan over a medium heat. Add the sliced leeks, chopped onion, and minced garlic. Cook gently for 8-10 minutes, stirring occasionally, until softened but not coloured.
2. Add the orzo pasta to the pan and stir for 1 minute until lightly toasted.
3. Pour in the hot vegetable stock, season with salt and pepper, and bring to a simmer.
4. Cover the pan and cook for 12-15 minutes, stirring halfway through, until the orzo is al dente and most of the liquid has been absorbed. If it looks too dry, add a splash more stock or hot water.
5. Remove from the heat. Stir in the grated vegetarian cheese, lemon zest, lemon juice, and most of the chopped parsley.
6. Taste and adjust seasoning if necessary. Serve immediately, garnished with the remaining fresh parsley.