Creamy Leek & Greens Orzotto
Inspired by our friends at Bold Bean (who coined the term “beanottto”) this is our one-pan, orzotto-style take. It’s two of your five a day and a great source of fibre, with creamy cannellini beans and loads of greens – ideal for an easy midweek dinner and perfect for lunch the next day.
- Prep time
- 11 min
- Cook time
- 35 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 whole leeks
- 5.3 oz orzo
- 1 pint vegetable stock
- 1 x 1.1 lb jar cannellini beans
- 5.3 oz frozen peas
- pack tenderstem broccoli
- 0.5 whole lemon
Instructions
- 1
Warm a shallow casserole dish or large sauté pan over medium heat. Add the olive oil, then add the garlic and cook for 1–2 minutes, until fragrant.
- 2
Add the leeks with pinch of salt. Cook for 10 minutes, stirring now and then, until softened.
- 3
Add the orzo and cook for 2–3 minutes, stirring, until glossy. Pour in the vegetable stock, then add the cannellini beans and the stock from the jar. Simmer for 15–20 minutes, stirring often to prevent it from sticking, until the orzo is tender and creamy.
- 4
Add the peas and tenderstem broccoli for the final 2–3 minutes of cooking time, until the broccoli is just tender.
- 5
Stir in the lemon zest, then season to taste with flaky sea salt and black pepper. Divide between bowls, drizzle with a little extra virgin olive oil and scatter over the rocket and pine nuts (if using).