Filter recipes
Wild Garlic Orzotto
Meat Free Monday
Share the love
- Serves: 4
- Preparation: 5
- Cooking: 15
- Ready: 20
It’s the perfect time to cook with freshly foraged wild garlic, and this orzo risotto showcases its vibrant, seasonal flavour beautifully!
Ingredients
- 400 g dried orzo
- 750 ml vegetable stock
- handful of wild garlic, washed
- 1 small courgette, chopped
- 1 white onion, finely diced
- 80 g pine nuts
- ½ lemon
- 3 tablespoons olive oil
- tenderstem broccoli
Method
To make the pesto-style sauce, blend washed wild garlic, lemon juice, half the pine nuts and around 2 tablespoons of water, until smooth.
In a pre-heated pan, sauté the onion and courgette in a drizzle of oil for 5 minutes or until soft. Add the orzo and cover with vegetable stock. Leave to gently simmer for 5 minutes before stirring in the pesto-style sauce. Leave for another 5 minutes or until the pasta is al dente.
Serve with lightly toasted pine nuts, chargrilled tenderstem broccoli and a squeeze of lemon.
