PocketCook

From @Adam Ragusea

One-Pan Quick Orzo Stews

20 min · Serves 2

20 mintotal
12 minhands on
25steps
2servings

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Ingredients

For the corn and pea orzo

  • 100 g pancetta, diced
  • 1/2 onion, chopped
  • 1 cup orzo (about 200 g)
  • 3/4 cup liquid from canned sweet corn (about 180 ml)
  • 1 1/4 cups water
  • 1 can sweet corn, drained (reserve 3/4 cup liquid)
  • 1/2 stock cube
  • 1/2 cup frozen peas
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1 tbsp butter

For the chicken and mushroom orzo

  • 2 chicken thighs, sliced into bite-sized pieces
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 150 g mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • 1 cup orzo (about 200 g)
  • 2 tbsp cognac or brandy
  • 2 cups chicken broth
  • 1 sprig fresh rosemary, chopped
  • 30 g Pecorino Romano, grated

For the shrimp and bok choy orzo

  • 1 tbsp butter
  • 2 fresh red chillies, sliced
  • 3 green onions, white parts sliced (reserve greens)
  • 1 cup orzo (about 200 g)
  • 1 cube frozen pre-minced garlic
  • 1/4 cup white wine
  • 2 cups water
  • 1 head baby bok choy, rinsed and separated
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 225 g raw shrimp, peeled
  • 2 tbsp heavy cream
  • 1/2 lemon, zested

Method

For the corn and pea orzo

  1. Add the diced pancetta to a cold pan and turn on the heat to medium to render the fat.

  2. Add the chopped onion and cook until softened and lightly browned, about 5 minutes.

  3. Stir in the orzo and cook for 1 minute to lightly fry the grains.

  4. Pour in the reserved corn liquid and water, then bring to a boil.

    Then 5 min of waiting

  5. Stir in the drained corn kernels and half a stock cube.

  6. Continue simmering until the orzo is soft, stirring frequently to prevent sticking, about 5 minutes.

    Then 5 min of waiting

  7. Add the frozen peas, red pepper flakes, black pepper, and butter.

  8. Stir until the butter is melted and the peas are heated through, then serve immediately.

For the chicken and mushroom orzo

  1. Heat the olive oil in a pan over medium heat, add the chicken pieces, season with salt and pepper, and brown the first side.

  2. Stir-fry the chicken until cooked through, then add the sliced mushrooms and stir.

  3. Add the chopped garlic and shallot, stirring for 1 minute until softened.

  4. Stir in the orzo to coat with the pan juices.

  5. Turn off the heat, pour in the cognac to deglaze the pan, then turn the heat back on.

  6. Pour in the chicken broth and bring to a boil.

    Then 5 min of waiting

  7. Add the fresh rosemary and black pepper, stirring frequently as the mixture thickens.

    Then 5 min of waiting

  8. Remove from the heat, stir in the grated Pecorino Romano, and serve immediately.

For the shrimp and bok choy orzo

  1. Melt the butter in a pan over medium heat, then snip in the red chillies and the white parts of the green onions.

  2. Add the orzo and stir for 1 minute to lightly fry the grains.

  3. Add the frozen garlic cube and stir until melted.

  4. Deglaze the pan with white wine, then pour in the water and bring to a boil.

    Then 3 min of waiting

  5. Add the rinsed baby bok choy leaves, season with salt and black pepper, and stir into the liquid.

  6. When the orzo is almost cooked, add the peeled raw shrimp and stir until cooked through, about 2–3 minutes.

  7. Stir in the heavy cream and additional white wine if needed for desired consistency.

  8. Snip in the reserved green onion tops and grate in the lemon zest.

  9. Stir well and serve immediately.

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