AFFORDABLE One Pot Orzo Recipe | Creamy Rosé

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Heat a large pan over medium-high heat. Add the olive oil, onion and a pinch of salt, and sauté for 4 minutes.
2. Add the garlic and cook for 1 more minute.
3. Add the beef mince and cook for 6–7 minutes, until no longer pink. Leave it undisturbed for 1–2 minutes first to form a crust, then break it up.
4. Add the tomato paste, dried Italian herbs and chilli flakes, and cook for 1 minute, mixing well.
5. Pour in the tomato passata, stock, thickened cream and orzo, and season to taste. Mix well and bring to a boil.
6. Reduce the heat to medium and simmer for 8–9 minutes (or 1 minute less than the orzo packet time), stirring occasionally.
7. Once the orzo is al dente, reduce the heat to low. Add the spinach and as much Parmigiano Reggiano as you like, and stir until the spinach has wilted and the cheese has melted.
8. Check the seasoning and remove from the heat. Serve in bowls topped with more Parmigiano Reggiano and chopped parsley.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionCheeseCreamParmesan cheeseSpinachTomato pastePasta