Cheddar & Leek Orzotto

A pleasingly simple twist on risotto that's quicker to make but just as gratifying as the original.

Ingredients

Method

1. Halve the leek lengthways, then halve again into quarters and finely slice.
2. Heat the butter and olive oil in a medium-large saucepan over a medium-high heat.
3. Add the leek, chopped garlic and a pinch of salt and cook, stirring regularly, for 5 minutes until soft but without any colour.
4. Add the orzo to the pan and stir through the leek. Cook, stirring, for 2 minutes.
5. Add 400ml stock to the pan, bring to the boil, then reduce the heat to a gentle simmer.
6. Cook for about 4 minutes, stirring regularly, then stir in the peas.
7. Cook for another 4 minutes, adding a little more stock if it looks dry at any point (it should be a loose consistency).
8. Taste the orzo; it's ready when tender but with just a little bite.
9. Take off the heat and stir in 2/3 of the cheddar, then let stand for 2 minutes.
10. Sprinkle the remaining cheese over the top and serve with a grinding of black pepper.

Notes

• Serves 2
• Prepare 10 minutes + standing; cook 15 minutes.
• Cook's tip: use fresh stock if you can, its flavour will really come through in the orzotto.