Orzo cooked risotto-style in stock with garlic, tomatoes and spinach, finished with parmesan and lemon. This hot honey version is finished with honey and chili flakes. Ready in about 30 minutes.
Prep 10 min Cook 20 min Serves 4 Easy
Ingredients
🫙Honey2 tbsp
🥬Spinach2 cups
🧅Onion1, chopped
🧄Garlic3 cloves
🫙Olive Oil1 tbsp
🧀Parmesan Cheese1/2 cup
🫙Vegetable Stock3 cups
🍅Cherry Tomatoes1 cup
🌶️Chili Flakes1 tsp
🌾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
Warm the honey with chili flakes and drizzle over before serving.
Chef's tip
Stir often, as the orzo releases starch that makes it creamy.
