Pork & Feta Orzotto

Ingredients

Ingredient	Amount	Unit
Leek	2	unit(s)
Courgette	2	unit(s)
Garlic	2	clove
Basil 20g	2	bunch(es)
Lemon	1	unit(s)
Pork Sausage Meat	600	grams
Orzo	360	grams
Water	1000	milliliter(s)
Vegetable Stock Pot	2	unit(s)
Hard Italian Cheese	80	grams
Feta Cheese	2	block(s)

Instructions

Step 1

Instruction

Remove the root and dark green part of the leek. Halve and thinly slice into half moons. Remove the ends from the courgette, quarter lengthways, then chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Remove the basil leaves from their stalks and roughly chop (discard the stalks). Zest the lemon. Shape the sausage meat into balls (six per person).

Step 2

Instruction

Boil your kettle. Heat a splash of oil in a large saucepan on medium heat. Add the leek and a pinch of salt and pepper. Cook until softened, stirring occasionally, 3-5 mins. Once soft, add the garlic and courgette, stir and cook for 2 mins before stirring in the orzo as well.

Step 3

Instruction

Pour the boiling water (see ingredients for amount) into a measuring jug and stir in the stock pot until dissolved. Pour the stock into the orzo mix, bring to a simmer and cook until the orzo is tender, about 10 mins. Add more water if it all evaporates before the orzo is cooked. Stir every minute or so to ensure it doesn't stick to the bottom of the pan!

Step 4

Instruction

While the orzotto cooks, heat a splash of oil in a frying pan on medium-high heat. Add the meatballs and fry until browned on the outside and cooked in the middle, 9-10 mins. Turn every couple of mins and lower the heat if they are browning too quickly. IMPORTANT: The meatballs are cooked when they are no longer pink in the middle.

Step 5

Instruction

When the orzo is cooked, remove from the heat and stir in the hard Italian cheese, lemon zest, a squeeze of lemon juice and three-quarters of the basil. Taste and add more salt, pepper and lemon juice as necessary.

Step 6

Instruction

Spoon the orzotto into bowls and top with the meatballs. Crumble over the feta, and sprinkle on the remaining basil. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1962	kcal
Protein	98	g

Allergens

Gluten, Celery, Sulphites, Milk