One Pot Lemon, Cavolo Nero and Goat’s Cheese Orzo

The busiest part of the year is well and truly upon us, with weekdays pervaded by a seemingly never-ending to do list that MUST be done before Christmas and weekend's becoming full of festivities and celebrations. We are finding ourselves gravitating toward super quick and easy, but equally delicious dishes that are perfect for a mid-week (or busy weekend) dinner. This One Pot Lemon, Cavolo Nero and Goat's Cheese Orzo recipe by Maddy Trueman is just that. We hope you enjoy!

Ingredients:

1 leek, sliced finely
30g unsalted butter or ghee
2 cloves garlic, crushed
500g orzo
4 cups chicken stock
2 cups water
2 cups cavolo nero, finely chopped
3 tbsp lemon zest
1/4 cup lemon juice
1/3 cup finely grated parmesan
100g soft goat’s cheese
Salt and pepper to taste
Parsley, to garnish

Optional crunch:
1 cup breadcrumbs fried in 20g butter until crispy.

Method:

1. Add leek and butter to a large saucepan or dutch oven. Sauté for 5 minutes or until caramelised. Add garlic and sauté for a further 2 minutes.

2. Add orzo, mixing for one minute until coated. Cover with chicken stock and water. Bring to a boil then reduce to simmer, add cavolo nero and stir regularly for 12-14 minutes or until al dente and creamy.

3. Stir through lemon zest, lemon juice and parmesan. Taste and add salt and pepper as needed.

4. Remove from heat and top with goat’s cheese, crispy breadcrumbs and parsley leaves. Enjoy!

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