One Pan Tuscan Orzo
Serves 4
250g orzo
4 chopped sundried tomato halves
800ml vegetable stock
20g spinach leaves
50g mozzarella
1 lemon, zest
Freshly ground black pepper
3 to 4 tbsp grated parmesan
Chopped parsley, to garnish
Toast the orzo in a dry nonstick saucepan or frying pan until lightly golden.
Add the chopped sundried tomato and pour in the stock. Simmer until the liquid is almost absorbed.
Stir in the spinach leaves and fold in mozzarella.
Add lemon zest and black pepper.
Sprinkle over the grated parmesan and chopped parsley.
Serve immediately.
