Leek Orzotto with Asparagus and rocket

Name: Leek Orzotto with Asparagus and rocket
Total time: 1800 s
Yield: 3/4 servings
Cuisine: British
Ingredients: 300 g orzo; 750 ml vegetable stock; 2 leeks thinly sliced; 3 table spoons of olive oil; 1 lemon juice and zest; 40 g hazelnuts; 1 tin cannellini beans; 100 g rocket

Tom Clegg @BigFridge

This is a quick but filling meal we tried from a new book. It's vegan and my final recipe for #worldpulseday

Tom Clegg @BigFridge

This is a quick but filling meal we tried from a new book. It's vegan and my final recipe for #worldpulseday

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Ingredients

30 minutes

3/4 servings

300 gorzo
750 mlvegetable stock
2leeks thinly sliced
400g asparagus trimmed and halved
3table spoons of olive oil
1lemon juice and zest
40 ghazelnuts
1 tincannellini beans
100 grocket

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Steps

30 minutes

1

Pre heat the oven to 180(fan)/200 degrees.
2

Mix the orzo and the vegitable stock in a large flat lidded pan. Then add the cannellini beans.
3

Put the leeks and asparagus in a bowl and mix with 1 tbsp of oil, salt, pepper and lemon zest.
4

Scatter the vegetables over the orzo, add the hazelnuts. Cover and roast for 20-25 minutes.
5

Once everything is cooked to your liking take from the oven. Stir through the lemon juice, rocket and remaining oil. Check for seasoning and add anymore lemon juice, salt or pepper to it tastes amazing!
6

Serve and enjoy!