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Quick Cook Leek Orzotto with Asparagus, Hazelnuts and Rocket

by , featured in The Green Roasting Tin
Published by Square Peg
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Introduction

This is such a pretty spring dish, perfect for a light dinner or weekend lunch with friends - and a good way to use up asparagus if you've overbought in season. Use blanched almonds if you haven't got hazelnuts - you need the crunch to finish off the dish.

Note: This dish, like most, lives or dies by the seasoning you add at the end - taste and adjust the lemon and salt to your taste until it's just perfect.

Image of Rukmini Iyer's Quick Cook Leek Orzotto with Asparagus, Hazelnuts and Rocket
Photo by David Loftus

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

Quick Cook Leek Orzotto with Asparagus, Hazelnuts and Rocket is a guest recipe by Rukmini Iyer so we are not able to answer questions regarding this recipe

  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.

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