Creamy One Pot Orzo

The Cookery Book

PASTA

Creamy One Pot Orzo

Serves: 4 - 6

Preparation Time: 20 minutes

Cooking Time: About 30 minutes

Ready in less than one hour

I was delighted to discover Orzo two and a half years ago and now have a growing number of recipes using this versatile pasta, which is so quick and easy to cook.

This recipe can use any combination of vegetables, include the addition of a protein such as salmon, cod, hake, chicken, Halloumi, Tofu and Quorn, but these could well be optional as this also makes a wonderful vegetarian dish.

I chose to use defrosted Cod fillets for this dish and

that was a huge success, especially as Atlantic salmon is so expensive.

However, we cook a great deal using the other ingredients

listed above and it is always good to ring the changes.

The stand out ingredient in this specific dish is the Fennel and I decided

not to put garlic in the dish, which was the right decision.

Few pans and utensils to wash and all cooking done on top of the hob.

You can include white wine and Mascarpone for a more indulgent dish, but these can be treated as optional - and maybe use the garnishes if you are entertaining.

I searched my fridge and store cupboard today to come up with this combination and we were bowled over by how delicious it turned out to be - we will be having it again very soon!

Utensils

Sauté Pan with Lid

Large spatula

Chopping Board and Sharp Knife

Bowl for discarded peelings

Dish to reserved cooked vegetables

Dish for the peas

Colander to wash and pat dry mushrooms

Measuring cup

Ingredients

2-3 tablespoons of olive or seed oil
2-3 generous knobs of butter
2 White Onions or four large banana shallots, finely sliced (Spanish Onions are fine)
Two good sized fennel bulbs, thinly sliced
400g white button mushrooms
300g Orzo
1 vegetable stock cube (use fish or chicken if appropriate)
1 tablespoon of mixed dried herbs or fresh (I like French Fines Herbes)
2 glasses white wine (optional)
Small jug of water to thin the pasta
Half a carton of Mascarpone (optional)
Four salmon fillets, skinned, or four frozen fillets (defrosted of hake or cod) or Pack of Quorn, Block of Tofu or Four chicken thighs or breasts (browned in a pan separately and set aside before cooking the other ingredients) - All optional
1 bag of baby spinach
2 cups frozen petit pois, defrosted
A squeeze of fresh lemon juice (no more than half a lemon)
Sea Salt
Freshly ground black pepper

To Garnish

Shavings of fresh Parmesan cheese
Freshly chopped parsley and or chives

Method

Peel and slice both the onions and shallots finely before frying them in butter and oil for a few minutes to start to soften, then remove the vegetables into a dish and set aside.
Into the same pan, tip the mushrooms which should be washed and patted dry with kitchen paper and sauté these until they start to turn golden.
Now add the orzo, and you may need to add more butter and oil as the orzo must be stirred and coated.
Next, add two glasses of white wine (optional) together with a stock cube.
Now add some lemon juice to taste together with seasoning and then cover with a lid and allow to simmer for about 8 minutes.
ADDING THE PROTEIN ELEMENT If you choose to include fish, chicken or vegetarian alternative, then place these into the orzo, add some water if the pasta is becoming to thick, stir, cover with the lid and leave to simmer for a further three or four minutes.
NOTE that the chicken, if using should be browned separately in a pan and set aside, or tofu can also be browned and set aside, however, Halloumi needs to be grilled at the very last minute and added to the Orzo dish when it is completely ready to be served.
At this stage, you can carefully insert two or three tablespoons of Mascarpone in between the pieces of fish or chicken, etc, or just stir it in if you are making this dish as a Vegetarian version.
Now, add the peas, mixing them into the Orzo and then add a bag of spinach and using a large spoon, turn the mixture carefully onto the top of the spinach to help it to wilt and continue cooking for about three minutes. Watch very carefully as the spinach is best when it is only partly wilted and hasn't lost its colour.
This One Pot Orzo dish is now ready to be taken to the table - if you are entertaining, you can add Parmesan shavings and a sprinkling of fresh herbs.