Chorizo Orzo {One Pot}
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 220 g Chorizo ring
- 4 Garlic cloves (Peeled and crushed)
- 1 Red onion (Peeled and finely chopped)
- 400 g Tinned chopped tomatoes (x1 can)
- 2 tbsp Tomato purée (tomato paste in USA/CAN)
- 1/2 tsp Dried oregano
- 1/2 tsp Dried thyme
- 550 ml Hot vegetable stock (Made from a stock cube (bouillon cube) is fine)
- 250 g Dried orzo
- 1 Lemon (Juice only)
- 200 g Frozen peas
- 50 g Parmesan (Grated)
- Sea salt and freshly ground black pepper (To taste)
Method
- Heat the oil in your sauté pan over a high heat.
- Add the chorizo and fry until it starts to release its oils and go brown (about 5 minutes).
- Add the garlic and onion and cook for 5 minutes until the onion is softened.
- Add the tomatoes, tomato puree, oregano, thyme, stock and orzo, put the lid on and cook for 10 minutes.
- Add the frozen peas and cook for a further 5 minutes or until the orzo is cooked through, stirring occasionally. (If the mixture becomes too dry before the orzo is cooked, add a splash of water.)
- Before serving stir in lemon juice and sprinkle over the parmesan.