Spring greens, leek and ricotta orzo

Serves

4 People

Cooking Time

60 minutes

Season

Spring

Summer

Dietary

Vegetarian

This recipe is super easy, uses one pot and ready in under an hour!

Ingredients

1 Large Leek (Finely sliced)
2 Cloves Garlic (Crushed and finely chopped)
Olive Oil
200g Orzo Pasta
1 litre Organic Veg Stock
300g Spring Greens (Roughly chopped)
40g Herbs such as fresh Oregano/Parsley (Finely chopped)

For the topping:

250g Ricotta
30g Hard Cheese such as Parmesan
3 tbsp Milk
Zest of Lemon
Salt & Pepper

Method

Step 1.

Pre heat your oven to 200c. In a pan sauté the leeks and garlic in some olive oil and a pinch of salt. Once softened add the Orzo and stir briefly. Add the stock and let it simmer for around 10 mins, stirring every so often making sure the orzo doesn’t stick to the bottom of the pan! After 10 mins add the Spring greens and herbs and mix well.

Step 2.

Cook for another 5 mins until the greens are softened nicely and all the stock is absorbed into the pasta. Let sit for around 5 mins. Mix together the Ricotta, Parmesan, Lemon Zest and Cheese and season to taste. Spoon on top of the pasta and greens and spread until the top is covered. Grate some more cheese over the top and drizzle with olive oil.

Step 3.

Bake in the oven for around 20-30 mins until nicely golden brown. Enjoy!