Serves 4 5 mins Prep 20 mins Cooking
Serves 4 5 mins Prep 20 mins Cooking
1
Cut the courgettes into thick slices and coat in a bowl with 2 tbsp of olive oil. Fry the slices in a pan over high heat for a couple of minutes on each side until golden. Season with salt and set aside to drain.
2
Wipe the frying pan and heat another tbsp of olive oil. Slice your onion and fry gently for 5 minutes. Add the 2 tsps of Very Lazy garlic, stir into the onion and fry for 2 minutes more. Add the orzo and toss briefly to coat in oil.
3
Pour in the wine, turn up the heat and simmer until almost evaporated. Slowly, add the 1 litre of vegetable stock a little bit at a time, and stir semi-frequently to prevent the orzo burning. When the orzo is al dente, stir in the chives and taleggio (or a vegan alternative), cut into chunks. Taste and season, then stir through the courgettes.
