Ingredients

• 2 tablespoons olive oil
• 1 tablespoon (20 g) butter
• 1 large shallot, finely chopped
• 4 garlic cloves, finely chopped
• ¼ teaspoon red chili flakes (optional)
• 2 cups (300 g) orzo
• 2 ½ cups (600 ml) vegetable broth
• 1 cup (200 ml) half and half (single cream)
• ½ cup (50 g) freshly grated Parmesan
• Salt and freshly ground black pepper to taste
• A handful fresh parsley, to garnish

Instructions

1. In a large skillet or pan, heat the olive oil and butter over medium heat until the butter is melted.
2. Add the chopped shallot and garlic to the pan and sauté for 2–3 minutes, or until the shallot is translucent and the garlic is fragrant.
3. Add the red chili flakes (if using) and orzo to the pan and stir to coat the orzo with the oil and butter.
4. Pour the vegetable broth into the pan and stir to combine. Bring the mixture to a boil, then reduce the heat to low.
5. Simmer for 10–15 minutes or until the orzo is tender and has absorbed most of the broth.
6. Pour the half and half (single cream) into the pan and stir to combine. Heat the mixture over low heat until it is hot but not boiling.
7. Stir in the freshly grated Parmesan cheese and season with salt and freshly ground black pepper to taste.
8. Remove the pan from the heat and sprinkle the top with a handful of fresh parsley for garnish.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently over low heat in a saucepan. If the sauce has thickened, stir in a small splash of milk or vegetable broth until it reaches your desired consistency.
• Freezing is not recommended, as the creamy sauce may separate after thawing.