Categories: Pasta
Ingredients
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1/2 cup onion, diced
- 3/4 cup carrot, diced
- 3/4 cup red bell pepper
- (capsicum), diced
- 2 cups roughly chopped spinach
- (lightly packed)
- 7oz / 200g chicken thigh or
- breast, cut into bite size pieces
- 1/4 cup frozen peas
- 1 cup orzo / risoni
- 1 tbsp flour
- 11/2 cups milk
- 2 cups chicken or vegetable
- broth (stock)
- 3/4 cup parmesan (grated)
- Salt and pepper to taste
- Boiled water
Directions
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Place the oil and mince the garlic straight into a deep non stick pan that has a lid (or use a large pot).
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Place pan on high heat and stir the garlic. When the oil is heated, add the onion and carrot and cook for 1 minute. Add the bell pepper (capsicum) and chicken and cook until the chicken is white all over (it should still be pink inside) – about 1 to 2 minutes.
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Add the milk, stock, orzo (risoni) and flour. Put lid on, bring to boil, then turn down to medium.
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Cook at rapid simmer, stirring once or twice, for 5 minutes. Keep the boiled water nearby to add in case the liquid evaporates too quickly – this will depend on the size of pan you used, strength of heat you are using etc. If you are not using a non stick pan then you will need to stir more than one or twice, just to ensure it doesn’t stick to the bottom.
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After 5 minutes there should still be a bit of liquid and the risoni should be soft on the outside but still firm on the inside. If there is
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not much liquid, add a bit more water (don’t worry if you add a little too much, it will reduce quickly at the end).
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Add the peas, spinach and parmesan, stir to mix through then put lid back on for another minute.
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Remove lid, adjust seasoning to taste and check to ensure the orzo is cooked. It should be a risotto consistency, not too saucy, but not dry like a pilaf.
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If you added too much water, leave it on the stove for another 30 seconds to a minute and keep stirring – it will cook out pretty quickly. Serve immediately.