Three plates of courgette orzo

Courgette orzo

Name: Courgette orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 3 courgettes; 1½ tbsp olive oil; 1 onion finely chopped; 2 garlic cloves finely chopped; 300g orzo; 1 litre vegetable stock; 4 tbsp finely grated parmesan plus extra to serve; 200g baby broad beans podded; large handful each of mint and basil leaves shredded; 1 lemon zested and juiced

Katy Greenwood

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

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This easy risotto alternative brings together two summer veg favourites – courgettes and broad beans

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Courgette orzo recipe

Ingredients

Nutrition

3 courgettes
1½ tbsp olive oil
1 onion

finely chopped
2 garlic cloves

finely chopped
300g orzo
1 litre vegetable stock
4 tbsp finely grated parmesan

plus extra to serve
200g baby broad beans

podded
large handful each of mint and basil leaves

shredded
1 lemon

zested and juiced

Nutrition: per serving

kcal469
fat11g
saturates4g
carbs66g
sugars7g
fibre11g
protein21g
salt1g

Method

step 1

Slice one of the courgettes into thin rounds. Heat 1 tbsp of the oil in a lidded frying pan over a medium heat and fry the sliced courgettes, tossing occasionally, to soften and lightly brown. Remove from the pan with a slotted spoon. Add the onion with ½ tbsp of oil. Turn down the heat slightly and cook for 5 mins to soften.
step 2

Coarsely grate the remaining two courgettes and add to the pan with the garlic, turn the heat up a little and cook for 5 mins until the courgette is just starting to soften. Stir in the orzo, then pour in the stock. Bring to the boil, turn down to a simmer and cook for 10 mins, stirring occasionally, until the orzo is almost done.
step 3

Add the parmesan, beans and courgette slices, season, put on the lid and turn down the heat. Cook for 5 mins, then stir in most of the herbs, the lemon zest and juice, and divide between four plates. Grate over a little extra parmesan and top with the remaining herbs.

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Authors

Katy Greenwood

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