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This recipe is another take on a classic, versatile formula: carbs+kale+garlic+chilli. Love the different textures in this dish.

Orzo risotto with cavolo nero, peas and chilli

Season: AutumnWinter

It’s peak brassica time! Organic cavolo nero, curly kale and red kale fresh from local farms –including our own – are a staple of October/November veg boxes. This recipe (from Adam Bush on olivemagazine.com) is another take on a classic, versatile formula: carbs+kale+garlic+chilli. Love the different textures in this dish. Add a splash of white wine just before the veg stock, if you wish.

Serves 2.

Ingredients

2 tsp extra-virgin olive oil

1 small onion, finely diced

2 garlic cloves, sliced

½ tsp dried chilli flakes

150g orzo pasta

450ml vegetable stock, hot

100g cavolo nero, stems removed, and cut into long pieces

100g frozen peas

Salt and pepper to taste

1 tbsp soft cheese

15g parmesan cheese (or vegan substitute), finely grated

Extra parmesan to serve (optional)

Method

Heat the olive oil in a frying pan and add the onion, garlic, chilli flakes and a pinch of salt. Cook gently for 5 minutes or until soft.

Tip in the pasta and stir so every piece is coated in oil. Add the vegetable stock a ladleful at a time, stirring in between and adding more once absorbed.

After 5 minutes, add the cavolo nero. Cook for a further 5 minutes and, once the orzo and cavolo nero are tender, add the peas and some seasoning for a final 2 minutes.

Stir through the soft cheese and the parmesan, and serve with a little extra parmesan, if you like.

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