In the current summer heatwave, this vegetarian dish is a light way to enjoy risotto. Made with Orzo Pasta instead of risotto rice, it is a quick and easy family dish.
I would suggest that you hold off using fancy mushrooms in this dish as their strong flavour may overpower the delicate saffron.
350g Orzo Pasta
900ml Vegetable stock (or chicken stock if you are not vegetarian)
1/2 leek chopped finely
1 clove garlic chopped finely
pinch of saffron
2 teaspoons of whole milk
3 tablespoons of Frozen Peas
6 medium mushrooms sliced
50g Parmesan Cheese plus extra for topping
Pepper to taste
1 tablespoon olive oil
In a pot heat the vegetable stock and keep it on a low flame.
In a frying pan, heat the olive oil then add the chopped leek and stir till softened, add the mushrooms, garlic, pasta, peas, herbs and pepper and coat the ingredients thoroughly. Stir till the orzo is glistening.
Add hot stock to the pasta one ladleful at a time allowing it to absorb and stirring fairly regularly. The pasta is less fragile than rice so you don’t need to stress as much about the stirring in this recipe as with a conventional risotto.
Keep adding stock until the pasta is cooked through.
In the microwave, warm the milk in a small bowl for about 5 seconds. Add in the saffron and then mix it to release the lovely saffron flavour. Pour this into the risotto and stir it through. Add the grated parmesan cheese and serve with extra cheese on top.
I do hope my lovely blogging friend Wendy tries this out since she is vegetarian and I don’t often have stuff to offer her!