Main Dishesdeliciouslyella
Creamy Leek & Greens Orzotto
Inspired by our friends at Bold Bean (who coined the term “beanottto”) this is our one-pan, orzotto-style take. It’s two of your five a day and a great source of fibre, with creamy cannellini beans and loads of greens – ideal for an easy midweek dinner and perfect for lunch the next day.
👥 2 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●casserole dish
- ●bowl
📝 Preparation Steps
1
Warm a shallow casserole dish or large sauté pan over medium heat. Add the olive oil, then add the garlic and cook for 1–⏱️ 2 minutes, until fragrant.
olive oil2 tablespoonsgarlic2 cloves
2
Add the leeks with pinch of salt. Cook for ⏱️ 10 minutes, stirring now and then, until softened.
3
Add the orzo and cook for 2–⏱️ 3 minutes, stirring, until glossy. Pour in the vegetable stock, then add the cannellini beans and the stock from the jar. Simmer for 15–⏱️ 20 minutes, stirring often to prevent it from sticking, until the orzo is tender and creamy.
orzo5.3 oz
4
Add the peas and tenderstem broccoli for the final 2–⏱️ 3 minutes of cooking time, until the broccoli is just tender.
5
Stir in the lemon zest, then season to taste with flaky sea salt and black pepper. Divide between bowls, drizzle with a little extra virgin olive oil and scatter over the rocket and pine nuts (if using).
olive oil2 tablespoons
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