This simple yet tasty orzotto is inspired by one of my favourite risotto recipes. Substituting orzo pasta for risotto rice reduces the cooking time and means the dish requires only an occasional stir.
A dollop of mascarpone adds creaminess and the addition of grated courgette gives a splash of colour. This is a great recipe for using those little packs of economical smoked salmon trimmings you can buy at most supermarkets.
This is my entry for June’s Recipes for Life Challenge hosted by the lovely Vanesther over at Bangers & Mash and the wonderful folks at SWALLOW, a charity that supports adults with learning disabilities to lead more independent lives.
Smoked Salmon and Courgette Orzotto
- 1/2 onion, finely chopped
- 1 tbsp olive oil
- 175g orzo or rosmarino pasta
- 1 garlic clove, finely chopped
- 500ml vegetable stock
- 2 small courgettes, finely grated
- 100g smoked salmon, three-quarters roughly chopped
- 2 tbsp mascarpone
- juice of 1/2 a lemon
- small handful of rocket
- black pepper
1. Fry the onion in the oil for 5 mins until softened. Add the orzo and garlic and cook for a further minute whilst stirring.
2. Pour in the stock and simmer, stirring occasionally, for about 12 minutes in total or until the pasta is al dente and all the stock has been absorbed. Add the grated courgettes a couple of minutes before the end of cooking time.
3. Remove from the heat and stir in the chopped salmon, mascarpone, and lemon juice. Season with black pepper. Serve topped with the reserved salmon and a scattering of rocket.