Cheddar & leek orzotto

Serves 2

Ingredients

  • 1 large leek (about 250g) washed and trimmed
  • 20 g Unsalted Butter
  • 1 dash olive oil
  • 1 clove/s garlic finely chopped
  • 150 g orzo pasta
  • 400 ml vegetable stock
  • 100 g frozen Petits Pois
  • 80 g Mature Cheddar finely grated

    Instructions

    1

    Halve the leek lengthways, then halve again into quarters and finely slice. Heat the butter and olive oil in a medium-large saucepan over a medium-high heat. Add the leek, chopped garlic and a pinch of salt and cook, stirring regularly, for 5 minutes until soft but without any colour.

    2

    Add the orzo to the pan and stir through the leek. Cook, stirring, for 2 minutes. Add 400ml stock to the pan, bring to the boil, then reduce the heat to a gentle simmer. Cook for about 4 minutes, stirring regularly, then stir in the peas. Cook for another 4 minutes, adding a little more stock if it looks dry at any point (it should be a loose consistency). Taste the orzo; it’s ready when tender but with just a little bite.

    3

    Take off the heat and stir in ½ of the Cheddar, then let stand for 2 minutes. Sprinkle the remaining cheese over the top and serve with a grinding of black pepper.