Leek Orzo with Chicken Stock

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Step 1.

Finely slice the leeks and set them aside.

Step 2.

Heat a glug of olive oil and a knob of butter in a pan until fully melted. Then add your fennel seeds, chilli flakes and mix together.

Step 3.

Add your chopped leeks to the pan and toss them together with the butter until soft and wilted down.

Step 4.

Once soft, add your orzo and mix together.

Step 5.

Dissolve your chicken stock with 1L of boiling water and add to the pan along with the parmesan rind. Simmer for 10 minutes stirring every minute.

Step 6.

Once the stock has been absorbed, grate in your parmesan and mix together with a good season of salt and pepper. Plate up and tuck in!

Once you have added the stock, stir every minute to make sure the orzo doesn’t stick to the pan.

4 Large Leeks
Knob of Butter
1 Heaped Tsp Fennel Seeds
1 Heaped Tsp Chilli Flakes
450g Orzo
2 Chicken Stock Cubes
100g Parmesan
Parmesan Rind
Olive Oil