Orzo and Peas


I love orzo pasta; I first cooked with it when I was in Ireland at the inspirational Ballymaloe cooking school. If you don't already use it in your weekly cooking, it’s definitely worth trying, as it is so easy to cook. For anyone not familiar with orzo: it is a pasta, but shaped like a super sized grain of rice. Cooking the orzo in stock, helps it to absorb lots of flavour. I am using orzo made by Garofola which cooks in just 9 minutes https://www.pastagarofalo.it/it_it/  

  • 2 tablespoons olive oil

  • 1 onion, peeled and finely diced

  • 1 small garlic clove, peeled and whole

  • 300g orzo pasta

  • 800ml - 1litre no salt stock*, warmed through in a pan until hot, add more depending on the consistency you like

    (*I use homemade chicken, or vegetable stock ~ recipes on the website)

  • 150g frozen peas

To serve, you can add whatever you like, my daughter loves ~

  • baby spinach, shredded to serve

  • 1 ball of mozzarella diced

  • chopped chives

  • grated Parmesan for added flavour


In a pot add the olive oil and diced onion and gently sauté for 5-8mins, until translucent and soft. Add the crushed garlic and cook for 1-2 mins, stirring (so the garlic doesn’t burn). Add the orzo pasta and stir through the oil, onion, garlic mix: then add the hot stock

Simmer gently for 12-15 minutes (stirring towards the end of cooking time ~ to stop the orzo catching). The orzo should absorb all the stock (like a risotto) and be cooked through

Add the peas for the last 2-3 mins of cooking and remove from the heat

To serve (optional) stir through some grated Parmesan, diced mozzarella, shredded spinach leaves and finely chopped chives, then tuck in