Ingredients

For the orzotto

1 tbsp

olive oil

banana shallot, finely chopped

175g

rainbow chard, leaves stripped and shredded, stalks finely diced

garlic clove, finely chopped

180g

orzo

approx 850ml

warm chicken or vegetable stock, with a pinch of saffron

2 tsp

butter

2 tbsp

finely grated Parmesan cheese, or more to taste

2 tbsp

finely chopped dill,, plus a few sprigs for garnish

lemon

salt & pepper

For the prawns

150g

raw king prawns

1 tbsp

olive oil

garlic clove, finely sliced

a pinch of saffron

"I use rainbow chard’s stalks and leaves in this no waste orzo take on risotto, which is topped with garlicky prawns. Orzo is a pasta-shaped like rice which can either be cooked like regular pasta, or fed with stock during cooking like risotto rice, which gives a creamier, more risotto-like result from the pasta starch. The saffron in the stock adds a subtle flavour and warm yellow glow. Try replacing the chard with spinach or kale."

Huge thanks to Ceri Jones for this delicious recipe, taken from her latest cookbook It Starts with Veg, published by Pavilion Books.

SERVES 2 | TIME TO PREPARE – 40 MINUTES

Method

In a small shallow bowl toss together the prawns with the olive oil, sliced garlic, saffron, and a pinch of salt. Leave to marinate while you make your orzotto.
In a wide, deep frying pan that you have a lid for, heat 1 tablespoon of olive oil over a low-medium heat. Sauté the shallot and rainbow chard stalks with a pinch of salt until soft, about 5 minutes. Add the garlic and cook briefly, then add all of the orzo and around one-third of the warm stock. Stir, then turn up the heat and bring to a simmer. Continue to add warm stock, a ladleful at a time until it is absorbed, and the orzo is al dente. This should take around 10–12 minutes. Stir regularly so the orzo doesn’t stick to the pan.
When the orzo is ready, lower the heat, stir in the shredded chard leaves, then pop the butter and Parmesan into the pan. Cover with a lid and cook for another minute, or until the chard has wilted. Stir in the chopped dill and zest over the lemon. Taste and adjust seasoning. Turn off the heat but cover the pan to keep warm while you cook your prawns.
Heat a separate frying pan to medium-high, tip in the prawns with their olive oil marinade and fry for around 2 minutes until pink and cooked through.
To serve, split the orzotto between two pasta bowls, top with the prawns, and garnish with a sprig of dill. Chop the zested lemon into wedges and serve alongside to squeeze on top at the table.