Weeknight
One-pot lemon orzo with greens
Bright, brothy, the kind of bowl I want when I'm tired but want to feel like a person.
A spoonful of mascarpone at the end is not strictly necessary. Do it anyway.
Method
- 01
Warm the olive oil in a wide deep pan over medium heat. Soften the leek with a pinch of salt for 4–5 minutes until silky. Add the garlic for one more minute.
- 02
Tip in the orzo and stir to coat for 30 seconds, toasting lightly.
- 03
Pour in the hot stock and the lemon zest. Simmer, stirring often, for 9–11 minutes until the orzo is tender and the broth has thickened to a velvety sauce.
- 04
Fold in the greens a handful at a time until just wilted. Stir through the mascarpone, parmesan and lemon juice.
- 05
Taste, season, and divide between bowls with extra parmesan and a generous twist of pepper.
Keep cooking
