Creamy courgette orzotto

Ingredients

2 tbsp olive oil

1 onion diced

2 courgettes, cut into 1-2cm chunks

300g orzo

850ml vegetable stock

250g cherry tomatoes

100g Asda Light Garlic & Herb Soft Cheese

100g spinach leaves

½ lemon, juiced

10g fresh chives

Method

1 Heat the oil in a large frying pan.

Add the onion and oil and fry for about 5 mins over a medium heat until soft.

Stir in the courgette, increase the heat and fry for 2 mins more.

2 Stir in the orzo, pour in the stock and bring to the boil. Scatter over the tomatoes, then simmer, stirring occasionally, for 10 mins until the orzo is tender.

3 Turn off the heat under the pan.

Stir in the cream cheese followed by the spinach, a handful at a time, to wilt.

Stir in the lemon juice and season.

4 Use scissors to snip the chives over the top of the orzotto and serve straight away.

Cook’s tip: Orzo is so versatile, and takes less time to cook than rice. Use as a replacement for couscous in salads, or add to soups.