Creamy tomato orzo with artichokes and ricotta
NUTRITION: PER SERVING
FAT: 13.1G (4.7G SATURATED)
CARBOHYDRATES: 71.9G (8.8G SUGARS)
2 tbsp olive oil
5 tbsp frozen chopped shallots (or use 2 fresh banana shallots)
1 tsp dried oregano
360g orzo pasta
390g tin artichoke hearts, drained and cut in half if large
4 tbsp tomato purée mixed with 800ml boiling water
1 veg stock pot
200g ricotta (see Tips)
Small handful fresh dill or flatleaf parsley, chopped
Juice ½ lemon
¼ tsp pul biber (aleppo pepper) or a good grind of black pepper to serve
Heat the oil in a casserole or large saucepan and gently fry the shallots for 4-5 minutes. Stir in the oregano, orzo and artichokes, then pour in the tomato stock and add the veg stock pot. Stir while bringing up to a fast simmer, then cook for 10 minutes until the orzo is tender. Stir the pot every now and then to stop it catching on the bottom of the pan.
Stir in half the ricotta along with half the dill or parsley to make a creamy sauce. Taste it and add a squeeze or two of lemon juice as required. Serve with the remaining ricotta spooned on top, then sprinkle with the remaining dill or parsley and the pepper.
Easy swaps: Use feta instead of ricotta for a sharper tang. Try frozen mixed peas and beans or roasted red peppers instead of artichokes.
Halve to serve two: To feed two, halve the recipe and use a smaller casserole or saucepan.