Main Dishes
Orzo risotto with lemon and fresh oregano
Orzo is a type of small pasta that looks like grains of rice. Using orzo makes this risotto (or orzotto) lighter than the traditional recipe and it cooks faster too. It’s a really simple recipe and the lemon makes it taste lovely and fresh.
Ingredients
- 2 tbsp olive oil
- 1 large banana shallot, peeled and finely chopped
- 1 large garlic clove, finely chopped
- 225g/8oz orzo pasta
- 650ml/23fl oz hot vegetable stock
- small handful chopped fresh oregano
- 25g/1oz unsalted butter
- ½ unwaxed lemon, finely grated zest and juice
- sea salt and freshly ground black pepper
Method
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Heat the oil in a heavy-based saucepan over a medium–high heat and gently fry the shallot with a generous pinch of salt for 5 minutes, or until just translucent. Add the garlic and fry for a further minute.
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Add the orzo to the pan, stirring until all the pasta is coated.
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Add a quarter of the stock and turn down the heat to medium–low. Continue adding the stock a quarter at a time, stirring regularly until the pasta has absorbed all the liquid and is tender but still has a little firmness at the centre. You may need to add a splash more water, or you might not need to use all the stock.
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Stir in the oregano, butter, lemon zest and juice, to taste. Season with salt and pepper and serve immediately.
Orzo risotto with lemon and fresh oregano