Orzo and Zucchini
Orzo with Zucchini (Risoni Pasta)
Very similar to a risotto but much easier and faster. This creates a wonderfully creamy, flavourful sauce using just a few simple ingredients.
Serves: 2 as a main, 4 as a side
Cost: Varies by location
Time: 20 minutes
Ingredients
200g orzo (risoni) pasta
3 small zucchini (courgettes)
1 garlic clove, finely chopped
1 tbsp olive oil
A handful of fresh basil (optional)
Parmesan cheese, to serve (optional)
Salt, to taste
Method
Peel the zucchini, setting the peel aside. Roughly chop the flesh.
Heat the olive oil in a medium saucepan. Add the garlic and fry for 30 seconds until fragrant. Add the chopped zucchini and a pinch of salt. Cook for 3 minutes.
Cover the zucchini with water and simmer until very soft. Add the reserved zucchini peel and basil (if using) and cook for 1 more minute.
Blend the mixture until smooth to make the sauce. Season to taste.
Meanwhile, cook the orzo in a large pot of salted boiling water until al dente, following the packet instructions. Drain.
Toss the hot orzo with the zucchini sauce. Serve immediately, topped with extra basil and grated Parmesan if desired.
Tips
No waste: Using the zucchini peel adds colour, fibre, and flavour to the sauce.
Sauce consistency: If the sauce is too thick, thin it with a splash of the pasta cooking water before blending.
Protein boost: Stir in cooked chicken, chickpeas, or crispy bacon for a more substantial meal.
Make it vegan: Omit the Parmesan cheese or use a vegan alternative.
Storage: This dish is best eaten fresh, but leftovers can be kept in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water.
