Orzo and Peas


I love orzo pasta and its definitely worth trying, if you don't already use it in your weekly cooking. I first cooked with it when I was in Ireland at the Ballymaloe cooking school. For anyone not familiar with orzo; it is a pasta, but it is shaped like a super sized grain of rice. I find cooking it in a stock makes it absorb lots of flavour. It is a really useful parent kitchen-cupboard standby too, as it takes such a short time to cook, 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
  • 700ml no salt stock, warmed through in a pan until hot (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