Purple sprouting broccoli & lemon orzo

Tender purple sprouting broccoli and cannellini beans turn lemony one-pot orzo into a practical spring supper. The stems cook with the pasta while the florets stay bright.

Ingredients

• 250g, trimmed Purple sprouting broccoli
• 250g Orzo
• 1 x 400g tin, drained and rinsed (about 240g drained) Cannellini beans
• 1 small, finely diced Onion
• 2 cloves, finely chopped Garlic
• 1 tbsp Olive oil
• 750ml, plus a splash if needed Hot vegetable stock
• 1, finely grated zest and 2 tbsp juice Lemon
• 10g, chopped Fresh parsley
• 1/4 tsp, or to taste Fine salt
• 1/4 tsp Black pepper

Method

1. Trim the broccoli ends. Cut thick stems into short pieces and leave slender stems and florets whole. Finely dice the onion and chop the garlic.
2. Heat the olive oil in a wide lidded saucepan over a medium-low heat. Cook the onion for 5 minutes until soft, then add the garlic for 30 seconds.
3. Stir in the orzo and hot stock. Bring to a gentle simmer, cover and cook for 8 minutes, stirring twice so the pasta does not catch.
4. Add the broccoli stems and cannellini beans. Cover and simmer for 4 minutes, then add the florets and cook for a further 4–6 minutes until the orzo is tender and the broccoli is just cooked. Add a little hot water if the pan is drying before the pasta is ready.
5. Remove from the heat. Stir in the lemon zest, lemon juice and parsley, then season to taste. Leave covered for 2 minutes before serving.

Allotment tip
Check the orzo packet near the end; brands vary slightly. Keep the pan at a gentle simmer and stir from the base to prevent sticking.

Allergens: Wheat (gluten) in orzo. Check the stock label for other declared allergens, including celery.