Courgette Orzo with Lemon, Herbs, and a Silky Vegetable Sauce
A bright, comforting orzo dish with tender courgette, fresh herbs, and a smooth vegetable sauce enriched with lemon. It is ideal for a light supper or an easy midweek vegetarian m…
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Servings: 4 | Prep: 15 min | Cook: 25 min | Total: 40 min
Tags: comfort food, courgette, herbs, lemon, midweek, orzo
Ingredients
- 300.0 g orzo (uncooked)
- 2.0 courgette (medium, grated or very finely diced)
- 1.0 onion (small, roughly chopped)
- 3.0 garlic (peeled)
- 2.0 celery (sticks, roughly chopped)
- 3.0 tbsp olive oil (divided)
- 750.0 ml vegetable stock (hot, preferably low salt)
- 150.0 g frozen peas (for the sauce)
- 100.0 g spinach (fresh)
- 1.0 lemon (zest finely grated and juice reserved)
- 20.0 g fresh parsley (finely chopped)
- 15.0 g fresh basil (torn or finely sliced)
Instructions
- Heat 1 tablespoon of olive oil over a medium heat and cook the onion, celery, and garlic for 6 to 8 minutes, stirring often, until softened and lightly sweet-smelling but not coloured.
- Add the peas, spinach, and 200 ml of the hot vegetable stock, then simmer over a medium heat for 3 to 4 minutes until the spinach has wilted and the peas are bright green and tender.
- Blend the cooked vegetables with the crème fraîche, half the lemon zest, 1 teaspoon of salt, and a few grinds of black pepper until completely smooth and silky, then set the sauce aside while still warm.
- Heat the remaining 2 tablespoons of olive oil in a wide pan over a medium heat, add the courgette, and cook for 5 to 6 minutes with a pinch of salt until the moisture reduces and the courgette turns tender and glossy.
- Stir the orzo into the courgette and cook over a medium heat for 1 minute, stirring well, until the grains are lightly coated in oil and smell slightly nutty.
- Pour in the remaining hot stock gradually over a medium to medium-low heat, stirring every minute for 10 to 12 minutes, until the orzo is tender with a slight bite and the mixture looks loose rather than dry.
- Stir in the silky vegetable sauce, parmesan, parsley, basil, the remaining lemon zest, and 2 to 3 tablespoons of lemon juice, then cook over a low heat for 1 to 2 minutes until the orzo is creamy and evenly green; taste and season with more salt and black pepper as needed.
- Rest the orzo off the heat for 2 minutes, then serve warm when the texture is fluid and glossy, with extra parmesan and a final squeeze of lemon if desired.
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