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Time: 1 hr 
Serves: 5 

This sundried tomato orzo is a little creamy, a little indulgent, and a lot tasty. Providing a super hearty and delicious dinner, the whole flat can enjoy this one. Delicious heated up the next day for a cheeky lunch which is a bonus - that is if there’s any leftovers ;) thank me later x

Ingredients 

• 1 medium onion (finely chopped)
• 3 garlic cloves (finely chopped)
• 1 tsp dried oregano
• 1 tsp paprika
• 500g orzo/risoni pasta 
• ½ cup white wine (optional) 
• 4 cups vegetable stock
• ½ cup cream
• 2 tsp dijon mustard
• 145g sundried tomatoes (drained and roughly chopped) 
• 120 g baby spinach 
• ⅓ cup parmesan cheese
• Oil
• Salt 
• Pepper

Method 

1. Place a large pot (that has a lid) over medium heat with approx. 2 Tbsp of oil in the bottom.
2. Once the oil is hot, add the diced onion with a pinch of salt, and cook for 5 mins until the onion is soft and golden.
3. Add the garlic cloves, oregano, paprika, and a pinch of salt and pepper. Stir through and cook for a further 3 mins until fragrant.
4. Stir through the risoni/orzo pasta, until it is coated in the oil, spices and onion. Cook for 4 mins.
5. Deglaze the pan by pouring in the wine and allowing it to cook down for a further 3 mins.
6. From here, add the vegetable stock, and place a lid on the pot. Bring the heat down to medium low, and simmer for 10 mins until the pasta is cooked. Ensure you stir frequently to prevent the pasta sticking to the bottom. If it looks like there isn’t enough liquid to cook the pasta add in some water approx. ½ cup at a time.
7. Once the pasta is mostly cooked, stir through the cream, dijon, sundried tomatoes, spinach and parmesan. Add more salt or pepper to taste.
8. Over a low heat cook for a final 10 mins, until the pasta is cooked through, cheese is melted and everything is deliciously combined.

Serve alongside a protein of choice for a tasty dinner or au natural. Enjoy!