Creamy courgette orzo
Creamy, cheesy orzo with caramelised courgettes. A luxury feeling weeknight dinner for all.
Ingredients
- 2 Courgettes
- 1 Onion
- 300 g Orzo dry weight
- 1 Litre Vegetable stock
- 1 tsp Salt
- 1 tsp Black pepper
- 100 g Vegan parmesan
- 50 g Cashew nuts raw
- 20 g Vegan butter
- Fresh parsely to garnish
Instructions
- Add the cashew nuts to a high speed blender cup and cover in boiling water. Leave to soak.
- Slice the onions thin and set aside.
- Using a mandolin slice the courgettes super thin.
- Melt the butter in a big pan then add the onion. Fry until softened.
- Add the courgette and turn to a medium low heat. Let the courgettes cook until soft making sure the excess liquid has dried out.
- Add the dry orzo and stir well to combine and toast the orzo slightly.
- Add the vegetable stock and stir well making sure none of the orzo is stuck to the bottom.
- Pop on a lid and simmer on a low heat until the orzo is cooked through.
- Blend up the cashews in their water until completely smooth and a cream like consistency.
- Add the cashew cream and 75g of the vegan parmesan to the orzo and stir until nice and creamy.
- Taste for seasoning and add more salt and pepper if needed.
- Serve up in bowls topped with some more parmesan and fresh parsley.
Notes
Orzo consistency- It’s important just like risotto to check up on the orzo whilst its cooking to ensure it doesn’t dry out. If it starts to dry out before the orzo grains are cooked to your preference add small bits of water as you go.
Courgette cooking- I’d compare cooking the courgettes to caramelising onions- you need to be patient with them and make sure to cook them on low and slow until you get the browned edges to the slices. I promise it’s worth the patience.