Dinner recipe
Quick pescatarian orzo with prawns, courgette, peas, cherry tomatoes, lemon, parsley, and a little parmesan.
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Ingredients
wide saucepan, grater, knife, chopping board, kettle
Method
Finely chop the onion, dice the courgette, halve the tomatoes, grate the garlic, chop the parsley, finely grate the parmesan, and zest and juice the lemon.
Heat 1 tablespoon olive oil in a wide saucepan over a medium heat. Cook the onion, courgette, and tomatoes with a pinch of salt for 6 minutes until the tomatoes start to slump.
Stir in the garlic, orzo, and black pepper for 1 minute until the orzo is glossy and the garlic smells fragrant.
Crumble in the stock cube and add 700ml boiling water. Simmer for 10 to 12 minutes, stirring often, until the orzo is tender and the sauce looks creamy.
Stir in the prawns and peas for 4 to 5 minutes until the prawns turn pink and opaque and the peas are hot.
Take the pan off the heat. Stir in the lemon zest, half the lemon juice, parmesan, and parsley, then taste and add more lemon if needed.
Spoon the prawn orzo into shallow bowls while glossy, making sure each serving has prawns, courgette, peas, and tomatoes visible.
