Have a glut of tomatoes? Put them to good use in this one-pan orzo dish, perfect for a family midweek dinner. Finish with fresh parsley and plenty of parmesan
Prep:10 mins
Serves 4
1 tbsp olive or rapeseed oil1 red onion, finely chopped2 garlic cloves, finely grated1 chilli, deseeded and finely chopped600g tomatoes, chopped400g orzo800ml vegetable stockhandful of parsley, roughly choppedgrated parmesan or vegetarian alternative, to serve (optional)
STEP 1Heat the oil in a large saucepan or frying pan over a medium heat and fry the onion for 4-6 mins until softened but not golden. Add the garlic and chilli, and cook for 1 min more to soften. Stir in the tomatoes and cook for 5 mins until starting to break down.STEP 2Stir in the orzo, then pour in the stock. Cook for 8-10 mins until the liquid has reduced and the orzo is tender – add a few tablespoons of water if it begins to dry out. Scatter in three-quarters of the parsley and stir this through before serving in bowls topped with the remaining parsley and a grating of parmesan, if you like.
