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Pork and Feta Orzotto Q3

Pork and Feta Orzotto Q3

with Leek and Courgette
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
735 kcal
Protein
: 
37.1g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains: Wheat, Cereals containing gluten, Sulphites)

1 unit(s)

Leek

180 grams

Orzo

100 grams

Feta Cheese

1 unit(s)

Garlic Clove

½ unit(s)

Lemon

20 grams

Pine Nuts

1 unit(s)

Courgette

(May contain traces of: Celery)

1 sachet(s)

Vegetable Stock Powder

12 grams

Basil

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

500 milliliter(s)

Water for the Orzo

Energy (kJ)3074 kJ
Energy (kcal)735 kcal
Fat28 g
of which saturates12.5 g
Carbohydrate80.4 g
of which sugars11.6 g
Dietary Fibre9.2 g
Protein37.1 g
Salt2 g
Calcium48.3 mg
Iron1.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Trim the root and the dark green leafy part from the leek. Halve lengthways then slice widthways. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Remove the basil leaves from their stalks and roughly chop (discard the stalks). Zest the lemon. Shape the sausage meat into balls (six per person).

2

Boil your kettle. Heat a splash of oil in a saucepan on medium heat. Add the leek and a pinch of salt and pepper. Cook until softened, 3-5 mins, stirring occasionally. Once soft, add the garlic and courgette, stir and cook for 2 mins before stirring in the orzo.

3

Pour the boiling water (see ingredients for amount) into a jug and stir in the stock powder until dissolved. Pour the stock into the orzo mix, bring to a simmer and cook until the orzo is tender, about 10 mins. Add more water if it all evaporates before the orzo is cooked. Stir every minute or so to ensure it doesn't stick to the bottom of the pan!

4

While the orzotto cooks, heat a splash of oil in a frying pan on medium-high heat. Add the meatballs and cook until browned on the outside and cooked in the middle, 9-10 mins. Turn every couple of mins and lower the heat if they are browning too quickly. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

5

When the orozotto is cooked, remove from the heat and stir in the hard Italian cheese, lemon zest, a squeeze of lemon and three quarters of the basil. Taste and add more salt, pepper and lemon juice as necessary.

6

Spoon the orzotto into bowls and top with the meatballs. Crumble over the feta, sprinkle over the remaining basil. Enjoy!

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