This quick orzo pasta is a great back-pocket week-night recipe. It has the same luxurious texture and rich flavor as risotto, but it cooks in a fraction of the time! I love how this medley of spring veggies contrasts with the creamy base, but feel free to switch the vegetables based on the season.


Method:

• Heat 3 tablespoons of the olive oil in a medium casserole over medium heat. Add the leeks, ¾ teaspoon of the salt, and several grinds of pepper and cook for 5 minutes or until softened. Reduce heat to low and add the garlic, orzo and 750ml of the broth. Stir, cover and cook for 10 minutes, stirring occasionally to prevent sticking.

• Uncover and stir in the lemon zest and another 120ml of the stock. Cook, stirring, over low heat for 2 - 4 minutes, or until the mixture is creamy and the orzo is cooked through.

• Meanwhile, bring a medium pot of salted water to a boil. Drop the asparagus and peas into the boiling water and blanch for 1 - 2 minutes, or until tender but still bright green.