Name: One-pot tomato orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive or rapeseed oil; 1 red onion finely chopped; 2 garlic cloves finely grated; 1 chilli deseeded and finely chopped; 600g cherry tomatoes chopped; 400g orzo; 800ml vegetable stock; handful of parsley roughly chopped; grated parmesan or vegetarian alternative, to serve (optional)

Ingredients

4 serv.

1 tbsp olive or rapeseed oil
1 red onion finely chopped
2 garlic cloves finely grated
1 chilli deseeded and finely chopped
600g cherry tomatoes chopped
400g orzo
800ml vegetable stock
handful of parsley roughly chopped
grated parmesan or vegetarian alternative, to serve (optional)

Instructions

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1 Heat the oil in a large saucepan or frying pan over a medium heat and fry the onion for 4-6 mins until softened but not golden. Add the garlic and chilli, and cook for 1 min more to soften. Stir in the cherry tomatoes and cook for 5 mins until starting to break down.
2 Stir in the orzo, then pour in the stock. Cook for 8-10 mins until the liquid has reduced and the orzo is tender – add a few tablespoons of water if it begins to dry out. Scatter in three-quarters of the parsley and stir this through before serving in bowls topped with the remaining parsley and a grating of parmesan, if you like.