Spring Orzo “Risotto”

This can be made with normal risotto rice if you wish, or orzo. Orzo makes it a lot quicker to cook. The below quantities serve two.

Ingredients

• 200g orzo
• 1 onion, diced
• 200ml of stock or water
• 2 tbsps pesto (I use wild garlic pesto)
• 50g grated vegan cheese
• A handful of runner beans, sliced
• 200g asparagus (or more if you fancy)
• 2 tbsp olive oil
• 2 tbsp vegan butter
• Salt and pepper to taste

Method

• Add the olive oil and 1 tbsp butter to a pan and heat gently
• Then add the onion and gently cook til softened
• Add in the runner beans and cook for a further two minutes
• Then add in the orzo and stir well to make sure it is well coated in the oil and butter
• Add in the water/stock and cook for about 8 minutes until the orzo is softened.
• Then add in the vegan cheese and pesto and stir well
• In the meantime, cook the asparagus separately by adding the remaining butter, a tbsp or two of water and the asparagus to a pan. Pop the lid on and let them steam in the buttery mixture for about 5 minutes til soft.
• Season the orzo to taste and serve with the asparagus on top