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Method
Make it happen
- 01
Heat the olive oil in a wide, deep pan. Soften the onion for 5 minutes, then add the garlic.
- 02
Warm the beans with the tomatoes, adding the spinach in the last 3 minutes.
- 03
Stir in the dry orzo and pour in the listed stock and any tomatoes. Bring to a gentle simmer, stirring frequently to prevent sticking.
- 04
Cook for 12–16 minutes until the orzo is tender, adding small splashes of water if it becomes dry. Add delicate greens, peas or prawns towards the end as directed.
- 05
Check any poultry, pork or seafood is cooked through. Season, add the finishing ingredients and serve while creamy.