Name: Orzo with peas and leek
Prep time: 10 min
Cook time: 20 min
Yield: Serves 5
Ingredients: 1 leek; 2 cloves garlic; 1 tablespoon olive oil; 250 grams orzo; 30 ml ouzo; 500 ml broth (1 vegetable stock cube dissolved in water); 100 grams peas; Salt / Pepper; 70 grams spinach; ⅓ bunch basil; 1/2 lemon, juice and zest; 150 ml cream; 100 grams Parmesan cheese; Salt / Pepper; Black pepper; 20 γρ grated Parmesan; Zest of half a lemon; 1 tablespoon olive oil

Orzo with peas and leek

Servings

Serves 5

Preperation

10 minutes

Cooking

20 minutes

Waiting

Place a pot over high heat.

Finely chop the leek and garlic, add them to the pot with the olive oil, and sauté for about five minutes until softened.

Add the orzo, then deglaze with the ouzo, letting it evaporate completely before proceeding.

Add the broth and simmer gently for 10-15 minutes, stirring frequently to prevent sticking, until most of the liquid is absorbed.

Meanwhile, prepare the sauce: 5. In a blender, combine the spinach, basil, lemon juice and zest, cream, grated Parmesan, and salt and pepper. Blend until smooth.

Once the orzo is cooked, add the peas and sauce, then remove from heat. Adjust with salt and pepper if needed.

Garnish with freshly ground black pepper, extra lemon zest, a drizzle of olive oil, and Parmesan.