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One-Pot Tomato and Butter Bean Orzo

Cooked like risotto but with tiny pasta shapes, this one-pot dish is creamy, comforting and done in 20 minutes. Butter beans add protein and a lovely silky texture.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 300g orzo pasta
  • 1 tin (400g) chopped tomatoes
  • 1 tin (400g) butter beans, drained
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato puree
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 500ml vegetable stock (from a cube)
  • 1 tbsp olive oil
  • 50g cheddar cheese, grated
  • Salt and pepper to taste

Method
 

  1. Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook for 5 minutes until soft.
  2. Add the minced garlic and tomato puree, cooking for 1 minute.
  3. Stir in the orzo, chopped tomatoes, butter beans, oregano, basil and vegetable stock. Bring to the boil.
  4. Reduce to a simmer and cook for 12-15 minutes, stirring frequently, until the orzo is tender and the liquid has been absorbed into a creamy sauce.
  5. Stir in the grated cheese and season with salt and pepper. Serve immediately while creamy.