Pigeon Cottage Kitchen

I usually serve this ‘orzotto’ (like a risotto but made with orzo pasta grains not rice) with roast chicken and use the rich roasting juices to add to the chicken stock needed to make it. Add chopped cherry tomatoes and lots of shredded basil just before serving and you’ve got the perfect accompaniment to a juicy roast chicken breast for supper.

Ingredients

• 500g pack of orzo
• 1 tbsp light olive oil
• 1.5 litres of rich, hot chicken stock (I use chicken roasting juices and a gel stockpot to make up a richly flavoured stock)
• 2 handfuls of fresh basil leaves
• 75g Parmesan
• 3 cloves of garlic made into a paste
• 1 medium onion, finely chopped
• 1 x 250g punnet of cherry tomatoes, halved

To make…

• Heat the oil in a sauté pan and gently cook the onion and garlic for about 15 minutes until soft and golden.
• Add the orzo and stir until the grains are coated in the oil. Add 500ml the stock. Stir and keep adding as the stock is absorbed by the orzo. Once absorbed such that the orzo is cooked through, stir in the Parmesan. You’re aiming for the orzotto to be creamy but with not so much liquid as to be soupy. Taste and add black pepper and salt to taste.
• Now stir in the shredded basil and cherry tomatoes. Serve straightaway.

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