One Pan Broccoli Orzo

Serves 2

INGREDIENTS

1 broccoli head

2 red chillies, finely sliced

3 cloves of garlic, finely sliced

300g orzo

750ml vegetable stock

120g baby spinach

1 lemon

25g parmesan, grated

METHOD

1. Slice the stalk off the broccoli and either finely dice or use a box grater to coarsley grate. Chop the florets into small pieces.

2. Heat a deep frying pan with olive oil over a low heat. Fry the chilli and garlic for 1 minute until the garlic begins to take on colour. Add the broccoli into the pan and cook for a 2 minutes, stirring to coat in the oil.

3. Add the orzo and pour over the vegetable stock. Bring to a simmer for 8-10 mins until the broccoli is tender and the orzo is cooked and creamy, stirring occasionally to prevent sticking. Top up with more water if it looks a little dry, as it will thicken as it cools.

4. Stir through the baby spinach to wilt and squeeze over the lemon. Stir in the cheese until thick and creamy and taste to season with salt and pepper. Divide between bowls to serve.