Looking for a tasty midweek dinner option? Try cooking up our Butternut Orzo in just 20 minutes for a balanced and tasty dinnertime.
Diced Butternut Squash
Baby Plum Tomatoes
Chicken Stock Powder
White Wine Vinegar(ContainsSulphites)
Grated Italian Style Hard Cheese(ContainsMilk, Egg)
a) Bring a large saucepan of water to the boil with a pinch of salt for the orzo. b) Pop the butternut squash, cherry plum tomatoes, dried thyme and pancetta lardons on a large baking tray and drizzle with oil. c) Season with salt and pepper, toss to coat then spread out and roast on the top shelf of your oven until soft and golden, 18-20 mins. Turn halfway through cooking.
a) Meanwhile, add the stock powder and orzo to the pan of boiling water, reduce the heat to medium and cook until just tender, 10-12 mins. b) When the orzo is done, drain it in a sieve, reserving the cooking water (see ingredients for amount) in a measuring jug. c) Allow the orzo to drain really well. Keep the pan, we will use it next!
a) Return the now empty saucepan to medium heat and add the white wine vinegar, drained orzo and a pinch of chilli flakes (careful, they're hot! You can always add more later). Cook, stirring, for 1 minute, then stir in the reserved water and spinach. b) Keep stirring until the spinach has wilted, 2-3 mins.
a) Now add the crème fraîche - keep stirring! TIP: The more you stir, the creamier the orzo will become! b) Cook for another 2-3 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!
a) Carefully fold through the roasted veggies and pancetta lardons and the Italian style grated hard cheese. b) Use scissors to snip in half the chives. Season to taste with salt, pepper or more chilli flakes if needed.
a) Serve the superquick butternut orzo in bowls. b) Snip over the remaining chives and finish with a sprinkling more of chilli flakes, if liked. Enjoy!