Creamy Chorizo Orzo

A perfect quick fix for a weeknight dinner! With only 6 ingredients, it comes together in no time, plus it's all cooked in one pan! This recipe incorporates a favourite kitchen hack by one of our customers, Martin Sweeney. Martin loves to freeze cheese then grate it over soups, salads and even stews. Yes! It really works. Here we're using frozen feta and grating it on top so that it melts into the creamy orzo. If you prefer you can just crumble the feta on top without freezing. If you fancy trying the hack, simply pop the feta in the freezer for 4 hours, or overnight.

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Ingredients

chorizo 200 g (diced)
courgette 2 (grated)
orzo 300 g
double cream 80 ml
feta 100 g (grated)
paprika 2 tsp

Method

If you're using the the frozen feta hack, make sure to give yourself enough time to freeze it (pop in the freezer for 4 hours or overnight). Dice the chorizo. Grate the courgette.
Heat a large frying pan over a medium heat (make sure it's big enough to fit all the ingredients). Add the chorizo and cook for 2-3 minutes until it starts to crisp up and releases its oil. Stir in the courgette and cook for 2 minutes.
Add the orzo and paprika and mix well to coat it in the cooking juices. Cook for a minute to toast the orzo (this adds more flavour).
Stir in 125ml boiling water per serving. Mix well then leave to simmer for 10 minutes, until the orzo is cooked. Add more water to the pan if needed. Check the seasoning and adjust to taste.
Once the orzo is cooked, stir in the cream and mix well. If you are using frozen feta, grate it directly over the pan. If you're using unfrozen feta, simply crumble it on top.
Plate up- serve the creamy chorizo orzo and enjoy!

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Creamy Chorizo Orzo

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Ingredients

Method

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