Orzotto with lemon, peas and pork meatballs
A twist on a traditional risotto, orzo is cheaper and quicker to cook than arborio rice but acts as a greater carrier of flavour. The pork meatballs only contain just a handful of ingredients and are far healthier than shop-bought ones.
Ingredients
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FOR THE MEATBALLS
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500
pork mince (5% fat)
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1
banana shallot, finely chopped
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2
garlic cloves, crushed
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1 tbsp
smoked paprika
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3 tbsp
panko breadcrumbs
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30g
parmesan cheese, finely grated
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1
large free-range egg, beaten
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FOR THE RISOTTO
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24
cherry tomatoes, on the vine
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1 tbsp
olive oil
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2
banana shallots, finely chopped
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2
garlic cloves, finely chopped
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450g
orzo pasta
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1.2ltr
hot stock, made with 2 vegetable or 1 yeast-free stock cube(s)
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160g
frozen garden peas
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1
lemon, zest and juice
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50g
Philadelphia cheese (lighter)
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40g
parmesan cheese, finely grated, plus extra to serve
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Large handful of fresh basil, finely chopped
Directions
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To prepare the meatballs, break the pork mince up in a bowl and combine with the shallot, garlic cloves, smoked paprika, panko breadcrumbs, parmesan cheese and beaten egg. Mix well and season with salt and pepper. Refrigerate for 1 hour or preferably overnight to firm up.
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Shape the mixture into 12 golf balls and spread out the pork meatballs on two baking trays lined with parchment. Bake in a preheated oven at 180C for 25 minutes, turning once and adding the cherry tomatoes on the shelf below for the final 15 minutes.
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For the orzo risotto, heat the olive oil in a large saucepan over a medium heat and gently fry the remaining shallots for 5 minutes or until soft and translucent. Add the crushed garlic and stir-fry for 1 minute more, adding a splash of water if it starts to catch.
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Tip the orzo into the pan with a generous grind of salt and stir to combine.
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Add a quarter of the stock and turn the heat down to low. Continue adding the stock a quarter at a time, stirring regularly until the pasta has absorbed all the liquid.
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Once you have added the remaining stock, stir in the peas and continue to simmer and stir – similar to a risotto – until the orzo is cooked through but al dente.
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Stir in the lemon zest and juice and beat in the Philadelphia cheese and parmesan cheese. Remove the pan from the heat and season to taste with black pepper. Leave the risotto to sit for 2 minutes.
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Divide between bowls and top with the pork meatballs and cherry tomatoes. Serve immediately with a side salad.
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