One-Pot Pea Orzo

Ingredients

• Olive oil 1 tbsp
• Medium onion 1
• Garlic cloves 2
• Orzo pasta 300g
• Hot vegetable stock 750ml
• Frozen peas 200g
• Vegetarian hard cheese (e.g. Parmesan-style) 50g
• Lemon 1/2
• Fresh mint or parsley small bunch
• Salt and freshly ground black pepper to taste

Method

1. Heat the olive oil in a large, deep frying pan or saucepan over a medium heat. Add the finely chopped onion and cook gently for 5-7 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Stir in the orzo pasta and toast for 1-2 minutes, stirring constantly, until lightly golden.
4. Pour in the hot vegetable stock. Bring to a simmer, then reduce the heat, cover, and cook for 10-12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
5. Stir in the frozen peas and the grated vegetarian cheese. Cook for a further 2-3 minutes until the peas are tender and the cheese has melted into the pasta.
6. Remove from the heat. Stir in the zest and juice of half a lemon and the chopped fresh mint or parsley. Season generously with salt and black pepper to taste.
7. Serve immediately, with extra grated cheese on top if desired.