Cheesy tomato orzo
This cheesy tomato orzo makes for a real weekday lunch treat. Not only can you whip it up in 25 minutes, it reheats well the next day and the tomatoes and spinach provide you with two servings of veg.
Ingredients
Method
Ingredients
- 2 cloves garlic, minced
- 1 onion, diced
- 1 ½ cups orzo or risoni pasta
- 1 tsp chilli flakes (optional)
- 1 tin (400g) diced tomatoes
- 2 cups chicken or vegetable stock
- ½ cup grated tasty cheese
- 1 bag (120g) baby spinach, roughly chopped
Method
- Bring a large pan to medium heat with a generous drizzle of olive oil and sauté the garlic and onion for a few minutes until softened.
- Add the orzo and chilli flakes if using and cook for 1 minute until fragrant.
- Stir through the diced tomatoes and stock and bring to a boil. Simmer for 10 minutes, or until the liquid has absorbed and the orzo is tender, stirring frequently.
- Reduce to a low heat, and mix through the cheese and spinach. Cook until the cheese has melted and the spinach is wilted.
- Season well with salt and pepper to taste and spoon into serving bowls or lunch boxes and enjoy.
Top tip: Teaming this meal up with buttered crusty bread and fresh basil is a must!