One-pot tomato orzo

Ingredients

• 1 tbsp olive or rapeseed oil
• 1 red onion finely chopped
• 2 garlic cloves finely grated
• 1 chilli deseeded and finely chopped
• 600 g cherry tomatoes chopped
• 400 g orzo
• 800 ml vegetable stock
• handful of parsley roughly chopped
• grated parmesan or vegetarian alternative

Instructions

1. 1

   Heat the oil in a large saucepan or frying pan over a medium heat and fry the onion for 4-6 mins until softened but not golden. Add the garlic and chilli, and cook for 1 min more to soften. Stir in the cherry tomatoes and cook for 5 mins until starting to break down.

2. 2

   Stir in the orzo, then pour in the stock. Cook for 8-10 mins until the liquid has reduced and the orzo is tender – add a few tablespoons of water if it begins to dry out. Scatter in three-quarters of the parsley and stir this through before serving in bowls topped with the remaining parsley and a grating of parmesan, if you like.