Rice-shaped gluten-free orzo cooked risotto-style in stock, with grated courgette, lemon and crumbled feta.
Prep
12 mins
Cook
20 mins
Servings
4
Per serving
£1.65
Difficulty
easy
Cooking orzo in just enough stock rather than a big pan of water means it releases its starch into the dish instead of down the sink. Grating the courgette makes it vanish into the sauce, which is useful if you live with anyone who claims not to like it.
Warm the oil in a wide, shallow pan and soften the shallots over a medium-low heat for 5 minutes. Add the garlic and cook for one minute more.
Squeeze the grated courgette in your hands over the sink to get rid of the worst of the water, then add it to the pan and cook for 3 minutes until it starts to collapse.
Skipping the squeeze is the difference between a creamy dish and a watery one.
Stir in the dry orzo and turn it in the oil for a minute, then pour in about a third of the hot stock.
Simmer, stirring often and adding more stock as it is absorbed, for 10 to 12 minutes until the orzo is tender and sitting in a loose, creamy sauce. Gluten-free orzo thickens fast, so keep a little stock back.
Take off the heat and stir in the lemon zest and juice, half the feta, the mint, dill and black pepper. Taste before adding salt, as feta and stock are already salty.
Serve straight from the pan with the remaining feta crumbled over.