One-pot tomato orzo

• olive or rapeseed oil↗1 tbsp tbsp
• red onion↗1

  finely chopped

• garlic cloves↗2

  finely grated

• chilli↗1

  deseeded and finely chopped

• cherry tomatoes↗600g g

  chopped

• orzo↗400g g
• vegetable stock↗800ml ml
• handful of parsley↗

  roughly chopped

• grated parmesan

  or vegetarian alternative, to serve (optional)

Step-by-step 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.