INGREDIENTS
- Orzo
- Cherry tomatoes
- Spinach
- Parmesan cheese
- Shallot
- Vegetable stock
- Olive oil
- Salt & pepper
RECIPE
- Preheat the oven to 180°C
- Add the tomatoes to a baking tray. Season with salt, pepper and oregano and drizzle some olive oil on top. Cook for 20 min or more in the oven
- Bring some water to a boil and add a vegetable stock cube. Lower the heat
- In another pot. Cook a chopped shallot in butter in medium heat. Add the orzo to this pot and stir until the oil coats all of the orzo.
- Add some tomato paste to the dry orzo and stir until combined
- Gradually start adding the vegetable stock. Do this 1 cup at a time. Let it simmer on low heat, keep adding stock until the orzo is cooked
- When the orzo is almost done, turn up the heat and add fresh baby spinach, the tomatoes and grated parmesan cheese. Taste and season with salt and pepper if needed