Orzo cooked risotto-style in stock with garlic, tomatoes and spinach, finished with parmesan and lemon. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 30 minutes.
Prep 10 min Cook 20 min Serves 4 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🥬Spinach2 cups
🧅Onion1, chopped
🧄Garlic3 cloves
🫙Olive Oil1 tbsp
🧀Parmesan Cheese1/2 cup
🫙Vegetable Stock3 cups
🍅Cherry Tomatoes1 cup
🌾Orzo Pasta1 1/2 cups
Optional extras
🍋Lemon1/2
Instructions
1
Sauté onion and garlic in olive oil, then toast the orzo 1 minute.
2
Add stock and tomatoes and simmer, stirring often, 10–12 minutes until creamy.
3
Stir in spinach, parmesan and lemon; season and serve.
4
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Stir often, as the orzo releases starch that makes it creamy.
