Creamy Lemon & Roasted Garlic Orzo

A big batch of this creamy lemon orzo is necessary as I can guarantee you’ll eat at least a fifth of it while you’re cooking once you’ve tried that unctuous, creamy sauce! Serve with a lovely zingy green salad or lemony green beans to cut through the richness and you’ve got yourself a winner of a dinner.

Ingredients (serves 2):

Juice of 1/2 lemon

Zest of 1/4 lemon

100ml double cream

650ml veg stock

Small handful fresh chopped parsley

Salt and pepper to taste

30g grated parmesan (use veggie parmesan if you’re vegetarian)

2tbsp butter

300g orzo

1 bulb garlic

Method:

Cut 1 bulb of garlic width way and roast at 200c for 20 minutes in the air fryer or oven, garlic clove side down.

Melt the butter in a skillet/pan and squeeze in the roasted garlic cloves. Add the orzo, stock and cream and cook on a low heat for 8 minutes (don’t boil it) - just a light simmer.

Remove from the heat and add the cheese, lemon zest and juice and parsley and season to taste. Fold everything through and serve alone or with your choice of protein or a side salad!