Gorgonzola, leek and walnut orzotto
- January 2017
- Serves 2 as a main, 4 as a starter
- Hands-on time 30 min
Orzo replaces rice in this cheesy risotto-style recipe. Less stirring is required making it quick and easy to make – ready to serve in 30 minutes it’s perfect for any day of the week.
- 14.6g (6.5g saturated)
- 34.6g (5.3g sugars)
You could replace the gorgonzola with a fresh, rindless goat’s cheese.
Orzo is a short pasta the shape and size of rice, and orzotto is simply ‘risotto’ made with orzo instead of rice. It doesn’t need constant stirring but, like a traditional risotto, it needs to be served as soon as it’s cooked – so make sure you have all your prep done before you start cooking.
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