Quick Orzo Risotto

I made this using what was left in the fridge, and on a rainy day when some comfort and nutrition was very much needed! It takes about 15mins in total making it really easy to whip up during your lunch break at home and a good excuse to get away from the screen.

Ingredients

• 100g Orzo

• 1tbsp Olive oil

• 2 cloves Garlic, peeled and finely sliced

• 1tsp Chilli flakes

• A good handful Cavolo nero (or any other dark green, leafy veg), finely chopped

• A few slices of good Salami or other cured ham, roughly chopped

• 2 medium Tomatoes, finely chopped

• 2tbsp Crème fraiche

• Salt & pepper to taste

• Pecorino, finely grated

Method

• Bring a saucepan of salted water to the boil, cooking the orzo until al dente.

• In a heavy-based pan, heat olive oil, garlic and chilli flakes gently to infuse the oil.

• After a few minutes, there should be some sizzling. Tip in the cavolo nero, mixing and coating with the infused oil to cook for 3mins.

• Scatter the chopped salami, making sure it makes contact with the pan and its oil for 1minute.

• Add the tomatoes into the pan, give it all a good stir and put the lid on for 2-3mins the vegetables to steam and soften.

• Pour a ¼ cup of starchy pasta water into the pan to encourage the tomatoes to soften more into a sauce, adding a little salt. Put the lid back on for a 2-3mins more.

• Now, the tomato sauce should be thick and nicely emulsified. Add in the cooked orzo, along with another ¼ cup of pasta water to finish of its cooking, before adding in the crème fraiche and turning the heat down.

• Keep the pasta and sauce moving until everything is combined and absorbed.

• Turn the heat off, add in the pecorino giving it a final stir.

• Tip the whole lot into a pasta bowl, grate a bit more pecorino on top and a final grind of black pepper. Devour!