with cheese and chilli garnish
This cheesy courgette orzo tastes deliciously rich but not overly so. The addition of chilli cuts through with perfectly-proportioned spice. This is a hearty and comforting dish that's perfect for any occasion.
Allergens
Utensils
Tags
Courgette
2 unit(s)
Grated Italian Style Hard Cheese
50 grams
Garlic
2 unit(s)
Chilli
1 unit(s)
Hello Muscat
2 sachet(s)
Pine Nuts
10 grams
Dried Orzo
170 grams
Onion
1 unit(s)
Parsley
5 grams
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
Oil
to taste
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli lengthways. Deseed and finely chop.
- Trim the courgette then chop into 2cm cubes.
- Roughly chop the parsley (stalks and all).
- Halve, peel and thinly slice the onion.
- Place a pan over medium-high heat with a drizzle of oil and 1 tbsp butter (double for 4p).
- Fry the onion and garlic until softened, stirring occasionally, 4-5 mins.
- Add the orzo and muscat along with 400ml water (double for 4p).
- Stir in the chopped chilli (use less if you don't like spice) and half the parsley.
- Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins. Stir every 3-4 mins to prevent sticking.
- Meanwhile, place a separate pan over medium heat (without oil).
- Dry-fry the pine nuts until toasted, shifting occasionally, 2-3 mins.
- Remove from the pan and set aside.
- Return the pan to high heat (without oil).
- Once hot, cook the courgette until charred, 6-8 mins. Shift only occasionally—this will result in the courgette picking up some nice colour.
- Once cooked, season with salt and pepper.
- Once the orzo is cooked, add half the cheese.
- Stir through the charred courgette.
- Season to taste with salt and pepper.
- Divide your courgette orzo between bowls.
- Garnish with pine nuts, remaining parsley and grated cheese.
511
kcal
Energy (kcal)
2136
kJ
Energy (kJ)
12.5
g
Fat
5.7
g
of which saturates
79.6
g
Carbohydrate
11
g
of which sugars
0
g
Dietary Fiber
24
g
Protein
0
mg
Cholesterol
3.1
g
Salt
