Charred Courgette & Pesto Orzo

• Courgette(2)
• Onion(1)
• Garlic(2 cloves)
• Olive oil(1½ tbsp)
• Orzo(280 g)
• Vegetable Broth(750 ml)
• Pesto(4 tbsp)
• Parmesan(50 g)
• Spinach(120 g)
• Lemon(1)
• Black pepper(½ tsp)
• Salt(½ tsp)
• Fresh basil(8 g)optional

Method

1. 1

   Halve the {Courgette} lengthways, then slice into thin half-moons. Finely chop the {Onion} and mince the {Garlic}. Finely grate the {Parmesan} and zest the {Lemon}.

   ~8 min

2. 2

   Heat the {Olive oil} in a large sauté pan over medium-high heat. Add the {Courgette} and cook until golden in spots and softened, about 5 minutes. Stir in the {Onion}, {Salt}, and {Black pepper}, and cook for 3 minutes until the onion softens. Add the {Garlic} and stir for 1 minute.

   ~9 min

3. 3

   Add the {Orzo} and stir for 1 minute to coat. Pour in the {Vegetable Stock}, bring to a gentle bubble, then simmer for 10 minutes, stirring a few times, until the orzo is tender and the liquid has reduced to a glossy, risotto-like consistency.

   ~11 min

4. 4

   Take the pan off the heat. Stir in the {Pesto}, {Parmesan}, {Spinach}, and lemon zest from the {Lemon} until the spinach wilts and the orzo turns creamy and green. Squeeze in half the {Lemon}, then taste and adjust with more lemon if needed.

   ~4 min

5. 5

   Spoon into bowls and scatter over the {Fresh basil} if using.

   ~2 min