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Odds-and-ends baked orzo with ricotta

Odds-and-ends baked orzo with ricotta

By Henry Huynh
15’ Prep time
40’ Cook time
55’ Total time
505 Calories
4 Serving

Summary

Humble orzo makes a brilliant base for a scavenger supper, pairing well with veg, herbs and cheese that may already be in the fridge.
Henry Huynh 0 Followers

Step by Step

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Step 1

Preheat the oven to 160ºC, gas mark 3. In a high-sided roasting tin (around 30cm x 20cm x 8cm), mix together the raw veg, shallot or salad onions and olive oil. Season, then roast for 5 minutes (15 minutes if you’re using root veg). Bring a kettle of water to the boil. Stir the orzo through the roasted veg, then add the garlic, woody herb sprigs, salt and 700ml just-boiled water. Stir everything together; roast for a further 15 minutes.
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Step 2

Add the meat to the tin, if using, and cook for a final 5-10 minutes until the meat is piping hot, the water has been absorbed and the orzo is tender. Cover with foil, then leave to rest for 5 minutes. Remove the herb sprigs from the tin, then stir through the jarred paste. Spoon over the soft cheese, scatter over the soft herbs, if using, and serve.

Ingredient

  • Garlic
    Garlic
    2 clove/s
  • Shallots
    Shallots
    1
  • Salt
    Salt
    0.5 tsp
  • Carrots
    Carrots
    350 grams
  • Essential olive oil
    Essential olive oil
    1 tbsp
  • Orzo
    Orzo
    350 grams
  • Fresh thyme
    Fresh thyme
    3
  • Harissa paste
    Harissa paste
    2 tbsp
  • Waitrose british whole roast chicken
    Waitrose british whole roast chicken
    300 grams
  • Essential waitrose italian ricotta
    Essential waitrose italian ricotta
    4 tbsp
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