Creamy Lemony Asparagus & Spinach Orzotto

Once the pan of water is boiling, add the orzo, reduce the heat to medium and cook until just tender, 10-12 mins. Add the asparagus for the final 3 mins of cooking.

Meanwhile, heat a drizzle of oil and half the butter in a large saucepan on medium heat. Once hot, add the sliced leek and cook, stirring, until soft, 4-5 mins. Add the garlic and cook, stirring, for 1 min. Add the water (see ingredients for amounts), and vegetable stock powder. Stir to dissolve the stock, lower the heat and simmer until reduced by half, 2 mins.

When the orzo and asparagus are done, allow it to drain really well. Add the orzo and asparagus to the leek pan, stir it through then add the spinach. Keep stirring until the spinach has wilted, 1-2 mins.

Now stir in the creme fraiche, hard Italian cheese, remaining butter, lemon zest and a squeeze of lemon juice- keep stirring! TIP: The more you stir, the creamier the orzo will become! Cook for another 2 mins then remove the pan from the heat. TIP: Stir in a splash more hot water if it seems a bit dry - you are looking for the consistency of risotto! Stir the chopped mint through the orzo. Taste and season with salt and pepper and add more lemon juice if you like.