About this recipe:A super-delicious and quick pasta dish. Orzo is simmered together with courgette, carrot and lemon zest in a chicken stock, then garnished with thyme and Parmesan cheese.
1 tablespoon olive oil
200g uncooked orzo pasta
1 clove garlic, crushed
1 medium courgette, grated
1 medium carrot, grated
400ml vegetable stock
1 lemon, zested
1 tablespoon chopped fresh thyme
4 tablespoons grated Parmesan cheese
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Method Prep:15min › Cook:15min › Ready in:30min
Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, until golden. Stir in garlic, courgette and carrot and cook 2 minutes.
Pour in the stock and mix in lemon zest. Bring to the boil. Reduce heat to low and simmer 10 minutes or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.
Very easy and tasty. The lemon makes it really different although think I added a bit too much as I was only cooking for two. I also added bacon and that worked very well. I don't know if I'm a big eater but for me 50g of orzo per person isn't enough so be prepared to increase the quantities (for everything except the lemon!) Will definitely do this again. - 09 Jan 2014
Very tasty, but I did add some chopped bacon before adding the orzo as husband likes his meat, and also added a little chilli sauce to spice it up a bit. I also cooked the orzo for 20 minutes after adding the stock etc. as after the 10 minutes recommended it was still very hard. - 05 Aug 2013