Secret green orzotto recipe

Method

1. Heat the oil in a medium saucepan over a medium heat. Add the spring onions and garlic and cook for 3-4 mins, stirring occasionally, until softened and fragrant.
2. Add the peas, courgette and stock, bring to the boil, then simmer for 5-6 mins until the peas are bright green. Stir in the spinach and basil and cook for a further 2 mins until wilted, then remove from the heat and add the lemon zest and juice. Blitz with a stick blender until smooth, then blend in the soft cheese until fully incorporated.
3. Meanwhile, bring a large pan of water to the boil. Add the orzo and cook for 10-12 mins until al dente. Drain.
4. Stir the orzo through the green sauce until evenly combined.
5. Divide among 4 plates and serve topped with Cheddar.

• See more Orzo recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.