This dish can take many variations: use cooked salmon, especially if you have leftovers, sautéed prawns or fried cubed courgettes. Orzo is a brilliant thing to keep in the cupboard if you have children (especially toddlers) – it cooks so quickly. Sometimes I just make it with spinach leaves, lemon zest and parmesan – no other additions.
Ingredients
- 1 tbsp olive oil
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 625ml chicken stock, or a mixture of stock and water, or stock and dry white wine
- 325g orzo pasta
- 250g cooked chicken, cut or torn into bits
- 90g baby spinach leaves, torn
- 30g basil, leaves only, torn
- 35g grated Parmesan, plus more for serving
Method
- Heat 1 tbsp olive oil and gently sauté ½ finely chopped onion until soft and pale gold. Add 2 finely chopped garlic cloves and cook for a further couple of minutes. Add 625ml chicken stock and bring to the boil, then add 325g orzo.
- Turn the heat to medium and cook, uncovered, for 8 minutes. You can stir a couple of times to stop the pasta sticking but try not to do it too much. By the end the stock should have been absorbed and the pasta have become soft, but still with a little firmness. If the stock dries up before the orzo is cooked add a bit more water.
- Stir in the chicken 90g torn spinach leaves. The spinach will wilt in the heat. Again, if things seem a little dry add more stock or water. Stir in 30g torn basil leaves and 35g grated Parmesan. Taste and season.