Roast Tomato and Spinach Orzo Risotto

Serves 4

Prep time 10 minutes

Cook time 38 minutes

Ingredients

1 medium onion, finely chopped

2 tbsps olive oil

2 large cloves garlic, crushed

1 tsp dried oregano or mixed herbs

300g orzo

1½ tbsps tomato purée

750ml boiling vegetable stock, made with 1 stock cube

Salt and black pepper

300g cherry tomatoes, halved

200g tenderstem broccoli

100g baby spinach

20g butter

75g grated Parmesan

Garlic bread

30g butter, softened

1 large clove garlic, crushed

2 tbsps chopped parsley

2 ciabatta rolls

Method

1. Preheat the oven to 220C/Fan 200C/Gas mark 7. Tip the onion into a medium oven-proof pan or roasting tin and drizzle over 1 tbsp of the oil. Roast on the middle shelf of the oven for 5 minutes, until the onion has begun to soften.

2. When the onions have softened, add the garlic, dried oregano, orzo, tomato purée and boiling vegetable stock, season with salt and black pepper and stir well to combine then return to the middle shelf and cook for 25 minutes, or until the orzo is tender.

3. Meanwhile, put the tomatoes on one side of a large baking tray, cut side up, drizzle with ½ tbsp of oil and season with salt and pepper. Put the broccoli on the other side of the baking tray, drizzle over the remaining oil and season with salt and black pepper. When the risotto has about 15 minutes left to cook, put the baking tray on the middle shelf to roast the vegetables.

4. Meanwhile, make the garlic bread; mix the butter, garlic and ¼ of the chopped parsley until everything is well combined. Cut the ciabatta rolls in half and spread the garlic butter evenly over each slice.

5. When the risotto is ready, remove from the oven along with the roast tomatoes and broccoli. Add the garlic bread to the top shelf of the oven on a baking tray, and bake for 6-8 minutes until the butter has melted and the bread is golden.

6. Meanwhile, stir the spinach into the risotto; it will wilt quickly with the heat from the sauce. Gently stir in the roast tomatoes and half of the parmesan, then cover tightly with a lid or foil for a few minutes to fully wilt the spinach. Cover the broccoli lightly with foil to keep warm.

7. When everything is ready, check the seasoning then serve the roast tomato and spinach orzo risotto in warm bowls with a sprinkling of the remaining parsley and parmesan, roast broccoli and garlic bread on the side.

Tip

The bake is perfect served with a crisp mixed salad on the side, if you prefer.

Savings

22 minutes

21p