Spring Green Orzo
Welcome the new season with my Spring Green Orzo – a celebration of all things fresh and vibrant! This dish is packed with seasonal produce, bursting with bright flavours and a gorgeous green hue that embodies the essence of spring.
Ingredients
- 1 tbsp butter
- 1 leek, roughly chopped
- 4 cloves garlic, roughly chopped
- 150g spinach
- Large handful basil
- 500ml chicken stock
- 250g orzo
- 100g asparagus, chopped
- 50g frozen peas
- 50g Pancetta, cubed
- 100g Mushrooms
- 1 tsp Chilli flakes
- 1 egg yolk, optional
- Parmesan to serve
Step 1
Sauté the leeks and garlic in butter for about 3 minutes, or until softened.
Step 2
Stir in the spinach, basil, 100ml of chicken stock, and ½ teaspoon of salt.
Step 3
Let the spinach cook down, then blend it with the remaining chicken stock using a hand blender until smooth.
Step 4
Stir in the orzo and cook over medium heat for 6 minutes, until it’s nearly cooked through.
Step 5
Add the asparagus and peas to the pot, stirring well, and continue cooking for another 3 minutes, or until the vegetables and orzo are fully cooked. Meanwhile, place the pancetta in a cold pan and set it over medium-high heat. Cook for about 5 minutes, allowing the fat to render and the pancetta to become crispy.
Step 6
Transfer the pancetta to a plate, then add the chili flakes and mushrooms to the pan. Cook the mushrooms for 5 minutes, or until they turn crispy.
Step 7
Serve topped with an egg yolk, crispy pancetta, mushrooms, and a sprinkle of Parmesan.