Orzo Risotto

Serves 4 5 mins Prep 20 mins Cooking


  • 3 courgettes
  • 3 tbsp of olive oil
  • 1 onion
  • 2 tsp of Very Lazy Chopped Garlic
  • 300g orzo pasta
  • 200ml dry white wine
  • 1l of vegetable stock
  • 1 handful of chopped fresh chives
  • 85g of taleggio cheese (or a vegan alternative)

Orzo Risotto

Serves 4 5 mins Prep 20 mins Cooking

Cooking Steps

  • 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.

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