Creamy Chorizo Orzo with Broccoli and Green Beans
This creamy chorizo orzo with broccoli and green beans is an easy one pan dinner made with smoky chorizo, tender vegetables, orzo and double cream. The orzo cooks straight in the pan, absorbing all that gorgeous chorizo flavour before turning thick and creamy.
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Equipment
- Large saucepan or sauté pan with lid
- Chopping board
- Sharp knife
Ingredients
- 225 g chorizo
- 200 g tenderstem broccoli
- 200 g green beans
- 400 g orzo
- Around 700ml water
- 150 ml double cream
- Pinch of salt
Instructions
- Slice the chorizo and add it to a large saucepan or sauté pan. Cook over a medium heat for 5 minutes, until turning crisp and the oil has been released.
- Cut the tenderstem broccoli and green beans into 1-2 inch pieces. Add them to the pan with the orzo and stir well so everything is coated in the chorizo oil.
- Add the water. It should just cover the orzo, so add a little more or less if needed depending on your pan.
- Cook for 8 minutes with the lid off, stirring regularly. If the pan gets too dry before the orzo is cooked, add another splash of water.
- Add the double cream and a pinch of salt. Stir well.
- Put the lid on the pan, turn off the heat and leave to sit for 5 minutes. The orzo will finish cooking and the sauce will thicken.
- Stir again, then serve.
Nutrition Facts
Creamy Chorizo Orzo with Broccoli and Green Beans
Amount per Serving
Calories
692
% Daily Value*
Fat
28
g
43
%
Saturated Fat
14
g
88
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
78
mg
26
%
Sodium
36
mg
2
%
Potassium
522
mg
15
%
Carbohydrates
83
g
28
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
25
g
50
%
Vitamin A
1412
IU
28
%
Vitamin C
51
mg
62
%
Calcium
88
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- When you add the water, it may look like too much, but most of it will be absorbed by the orzo or evaporate during cooking.
- If the sauce looks loose when you add the cream, don’t worry. Leaving it to sit for 5 minutes with the lid on will turn it thick and creamy.
- If the orzo starts to stick or the pan gets too dry before the cooking time is up, add a little more water.
- Chorizo is already salty, so only add a pinch of salt to begin with and taste before adding more.
- This is best eaten straight away, but leftovers can be reheated with a splash of water or cream.
