After weeks of warm weather is anyone else been shocked by the change in temperature this week? I’m desperate for the warm weather to come back so I can enjoy this Green Vegetable and White Wine Orzo outside in the sunshine.

This recipe tastes like summer and has solidified itself as our new spring summer household go to for an easy and tasty dinner.

The key with this dish is to make sure the orzo is well coated in herbs, vegetables and oil before adding the water.

INGREDIENTS

300g Orzo

2 Onions

6 Asparagus Stems

1 Courgette

1 Vegetable Stock Cube

1 Large Handful Spinach

1 Large Glass White Wine

1 Large Tablespoon Oregano

1 Large Tablespoon Garlic Granules

Grated Parmesan Cheese

METHOD

Dice the onions and courgette, add to a preheated heavy based pan with some oil. Cook on a medium heat until soft.

Cut the asparagus tips into inch long pieces and add to the pan. Stir to combine.

Add the orzo, garlic granules and oregano to the pan. Mix everything together and make sure the orzo is well coated on oil and herbs.

Cover the mixture with water, crumble the stock cube in and stir until the water comes to a boil.

Turn down the heat, add the white wine and leave simmer, stirring regularly until the orzo soaks up most the liquid.

Stir in the large handful of spinach until wilted.

Serve with grated parmesan on top.

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