Orzo parmigiana
A great orzo recipe inspired by one of my favourite Italian dishes!
Aubergine parmigiana is one of my favourite Italian dishes so I’ve come up with this orzo recipe inspired by it 😍
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🌱Vegetarian
🍽️2 portions
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🍅Ingredients
1/2 tbsp olive oil
3 garlic cloves, finely chopped
2 tbsp white wine
200g orzo
200g tomato passata
300-400ml vegetable stock
Bunch of fresh basil
80g shredded mozzarella
Salt and pepper
40g Parmesan cheese (optional)
1 aubergine
Olive oil for frying
🍅Method
Chop the eggplant into small cubes. Add oil to a large frying pan, heat over medium heat, add the cubed eggplant. Cook until it softens and become golden brown, about 5 minutes. Transfer to kitchen paper to drain off excess oil
Add 1/2 tbsp olive oil to a frying pan and bring to medium heat. Add garlic, sauté for 2 minutes. Add orzo, stir to combine.
Pour in half of the vegetable broth, and add tomato passata and stir. Then add the remaining broth and bring to a boil.
Reduce heat to low and simmer for 10-15 minutes or until the orzo is al dente. Stir occasionally to prevent orzo from sticking to the pan.
When ready, add basil, mozzarella and Parmesan. Stir until mozzarella melts.
Serve on a plate top with freshly ground black pepper, the fried aubergine and some extra fresh basil and grated Parmesan !
FAQS and Tips
You can use arborio rice instead of orzo if you cannot find it in your local supermarket
