Quick Cook Leek Orzotto with Asparagus, Hazelnuts and Rocket

by Rukmini Iyer, featured in The Green Roasting Tin

Ingredients

Serves: 3-4

• 300 grams orzo pasta
• 750 millilitres vegetable stock
• 2 leeks (thinly sliced)
• 400 grams fresh green asparagus (trimmed and halved)
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• freshly ground black pepper
• zest and juice of 1 lemon
• 40 grams hazelnuts
• 100 grams rocket (roughly chopped)
• 1 - 2 tablespoons olive oil

Method

1. Preheat the oven to 180°C fan/ 200°C/ gas 6. Mix the orzo and vegetable stock in a roasting tin. Rub the leeks and asparagus with the olive oil, salt, black pepper and lemon zest, then scatter all over the orzo along with the hazelnuts.
2. Transfer to the oven for 20 minutes, then stir through the chopped rocket, lemon juice and olive oil. Season as needed with salt, pepper and more lemon juice to taste, then serve hot.

Recipe Link