Spring orzo risotto with chicken & peas

Orzo makes a beautiful alternative to the classic rice-based risotto. It can be cooked al dente and pairs beautifully with spring peas and succulent chicken. Stir through some lemon zest and crumble over the crispy chicken skin just before serving to intensify the flavours and add a freshness to the dish.

Serves 2 Prep 15-20 mins Cook 50 mins 86p a portion

2 chicken thighs, skin on 1 small onion 1 garlic clove 1½ tbsp olive oil 200g orzo 1 chicken stock cube 100g frozen peas 2 tbsp cheddar, grated 1 tbsp parsley, chopped 1 tsp lemon zest

SWAP SHOP

If you don’t have chicken, try

2 pork steaks If you don’t have orzo, try 200g

risotto rice

1 Boil a kettle of water and turn the grill to high. Cover a wire rack with foil, pull the skin from the chicken thighs and lay it flat on the foil. Season, then cook in the middle of the oven for 15 mins until golden. When ready, remove from the oven and leave to cool.

2 Carefully remove the bones from the thighs and discard. Keep the meat in 1 piece, but trim off and discard any excess fat. Pour 1/ 2 tbsp oil into a non-stick frying pan, lay the thighs flat, ready for cooking, and season.

3 Meanwhile, finely chop the onion and mince the garlic. Add the rest of the oil to a deep pot over a medium heat and fry the onion and garlic for 3 mins until translucent.

4 Add the orzo to the pot and stir together. Crumble in the stock cube, then pour in 200ml boiling water and stir continuously until almost all of it has been absorbed.

5 In a frying pan, begin cooking the chicken thighs over a high heat until the chicken sizzles, then reduce heat to medium and cook for 5- 6 min each side until the meat has cooked all the way through.

6 Meanwhile, add another 200ml of boiling water and continue to stir until completely absorbed.

7 Add another 200ml boiling water and stir continuously until the water has been absorbed and the risotto is creamy and al dente. Add a splash more water and stir for a few mins more if it is undercooked.

8 Add the peas to the orzo along with the grated cheddar, and stir for 90 secs until the peas have defrosted. Just before you are ready to serve, stir in the chopped parsley, the lemon zest and a pinch of pepper. Slice the chicken thigh and serve with pieces of the crispy chicken skin.